Chinese Shrimp and Tofu SoupSubmitted by: LADYPHOENIX61
IntroductionVery good soup.The scallions may be substituted with green peas if desired Very good soup.The scallions may be substituted with green peas if desired
1 Tbsp vegetable oil
2 cloves garllic, minced
1 piece fresh ginger root, minced or 1Â½ tsp powdered ginger
6 oz raw small shrimp, shelled and deveined
1 quart homeade or canned low sodium fat free chicken broth
8 oz tofu, diced small
1/3 cup chopped scallions
1/2 tsp black pepper
1 Tbsp cornstarch
Heat the oil in a large saucepan or wok over high heat. Cook the garlic, scallions 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 season with black pepper if desired 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.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYPHOENIX61.