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This is a typical Chinese seafood soup recipe involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 (1/2-inch) piece fresh ginger root, minced
- 6 ounces raw small shrimp, shelled and deveined
- 1 quart chicken stock
- 8 ounces tofu, diced small
- 1/3 cup frozen peas, thawed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
Directions
Step 1
Heat oil in a large saucepan or wok over high heat. Cook garlic and ginger until fragrant and lightly browned. Stir in shrimp and stir fry until cooked, then remove and set aside. Pour in chicken stock and bring to a boil. Reduce heat to medium. Add tofu and peas, season with salt and pepper, then return to a simmer. Mix cornstarch with a little water to form a thin paste. Stir cornstarch into soup and continue to simmer until clear and thickened, about 1 minute. Stir shrimp back into soup and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 99 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Cholesterol43mg | 14% |
| Sodium896mg | 39% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein10g | |
| Vitamin C3mg | 13% |
| Calcium154mg | 12% |
| Iron3mg | 16% |
| Potassium123mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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