Chinese Shrimp and Tofu Soup Recipe

Name: Chinese Shrimp and Tofu Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoon black pepper; 1 tablespoon cornstarch

Servings: persons

1
Heat the oil in a large saucepan or wok over high heat.
2
Cook the garlic and ginger until fragrant and lightly browned.
3
Stir in the shrimp, and stir fry until cooked, then remove and set aside.
4
Pour in the chicken stock and bring to a boil.
5
Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer.
6
Mix the cornstarch with a little water to form a thin paste.
7
Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute.
8
Stir the shrimp back into the soup and serve.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Chinese Shrimp and Tofu Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Shrimp and Tofu Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions