Shrimp and Tofu Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp SoupIngredients
- 1 tablespoon vegetable oil 2 cloves garlic, minced 1 (1/2 inch) piece fresh ginger root, minced 6 ounces small shrimp, peeled and deveined 1 quart chicken stock 1 (8 ounce) container tofu, diced ⅓ cup chopped asparagus 1 teaspoon salt ½ teaspoon cayenne pepper 1 tablespoon cornstarch 1 tablespoon water, or more as needed
Nutrition Info
- 282.8 caloriescarbohydrate: 11 gcholesterol: 129.2 mgfat: 15 gfiber: 1.2 gprotein: 28.1 gsaturatedFat: 2.4 gservingSize: -sodium: 2659.4 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Tofu Soup
Directions
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Heat oil in a large saucepan over high heat. Add garlic and ginger. Cook until fragrant and lightly browned, about 2 minutes. Stir in shrimp. Saute until opaque, about 3 minutes. Transfer shrimp to a bowl.
Pour chicken stock into the saucepan and bring to a boil. Reduce heat to medium, add tofu, asparagus, salt and cayenne pepper. Reduce heat to a simmer. Stir cornstarch into a bowl with enough water to form a thin paste. Stir into the soup and continue to simmer until clear and thickened, about 1 minute more. Stir shrimp back into soup and serve.