Chinese Shrimp and Tofu Soup
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!
Ingredient
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 (1/2-inch) piece fresh ginger, minced
- 6 ounces raw small shrimp, shelled and deveined
- 1 quart chicken stock
- 8 ounces tofu, diced small
- ⅓ cup frozen peas, thawed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
Direction
- Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned. Add shrimp; stir-fry until cooked. Remove and set aside. Add chicken stock; bring to a boil. Reduce heat to medium. Add tofu and peas; season with salt and black pepper. Return to a simmer.
- Mix cornstarch with a little water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute. Return shrimp to soup; stir and serve.
