Chinese Shrimp and Tofu Soup

Name: Chinese Shrimp and Tofu Soup Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 6
Ingredients: 1 Tbsp vegetable oil; 2 cloves garllic minced; 1 piece fresh ginger root minced or 1½ 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

(3)

Minutes to Prepare: 30
Minutes to Cook: 8

Number of Servings: 6

Ingredients

1 Tbsp vegetable oil2 cloves garllic, minced1 piece fresh ginger root, minced or 1½ tsp powdered ginger6 oz raw small shrimp, shelled and deveined1 quart homeade or canned low sodium fat free chicken broth8 oz tofu, diced small1/3 cup chopped scallions1/2 tsp black pepper1 Tbsp cornstarch

Directions

Makes 6 servings

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.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 75.5
Total Fat: 3.2 g
Cholesterol: 43.1 mg
Sodium: 165.3 mg
Total Carbs: 1.7 g
Dietary Fiber: 0.2 g
Protein: 9.7 g

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Member Reviews

CD8295425
Amazing amazing AMAZING soup recipe! I loved it, will make again x9394795843! - 1/24/11
SHYANDSPICY
This was very delicious...although I think my cornstarch to water ratio was wrong...it was still great! - 10/8/09
LOVEROLLS
I love this soup! The ginger makes the broth taste incredible! - 7/9/08