CHINESE SHRIMP AND TOFU SOUP
This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!
Provided by erni
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 38m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.
Nutrition Facts : Calories 99 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 895.7 mg, Sugar 1 g
ASIAN TOFU NOODLE SOUP
Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. -Diana Rios, Lytle, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant., Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender., Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.
Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1961mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
CHINESE SOUP WITH TOFU
I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal.
Provided by MajKaj
Categories Soy/Tofu
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
- Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
- While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
- After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.
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SHEPHERD’S PURSE TOFU SOUP - THE WOKS OF LIFE
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4.9/5 (7)Total Time 25 minsCategory SoupCalories 121 per serving
- Prepare the shepherd’s purse by thawing it out in a colander. When it’s completely thawed, use your hands to gently squeeze the water from it. Chop the leaves into small pieces. Set aside.
- Prepare, the silken tofu by cutting it into ½-inch cubes. Set aside. It can be tricky to keep them in a cube shape since the silken tofu is delicate, so don’t worry if they aren’t perfect.
- Heat the chicken stock in a medium pot or wok. Add the salt, sesame oil, and ground white pepper. Let everything come to a slow simmer.
- Stir up your cornstarch and water mixture since the cornstarch settles at the bottom of the bowl when left standing. Turn the heat down, and use your metal hoak or soup ladle to stir the soup in a circular motion so the soup is moving and swirling. Slowly drizzle all of the cornstarch slurry into the soup while stirring. The trick to thickening the soup with cornstarch is to turn the heat down slightly and keep the soup moving so the cornstarch does not form clumps.
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