Chinese Shrimp And Tofu Soup Recipes

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

Chinese Shrimp and Tofu Soup image

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

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, 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

SHRIMP WITH TOFU STIR-FRY

This is a recipe I came up with, combining 2 different recipes. I really like this dish because it's so simple to make and healthy too. Don't let the list of ingredients turn you off, it is actually rather easy and fast to make. The list of vegetables can be substituted with what you may have already such as tomato, edamame (soybeans), corn, bell peppers, broccoli florets, bok choy, etc. Tip: Using different colored veggies makes this dish very pretty! Try to cut everything in a similar size as well. I consider this to be a family style dish, which means usually it's served alongside other dishes. So if you are serving more than 2 persons, I would suggest you add more shrimp, then serve this along with sautéed greens with garlic (i.e. spinach), and maybe add a soup to round out the meal. I usually double the ingredients and also double the amount for the broth/soup so we can soak it up with the rice. Hint: If you use dry shiitake mushrooms, use the soaking water for part of the broth (I always use it in soups now since my grandma told me about using it to add flavor to recipes).

Provided by JMigs0

Categories Soy/Tofu

Time 22m

Yield 2-4 serving(s)

Number Of Ingredients 19

Shrimp With Tofu Stir-Fry image

Steps:

Mix ingredients in #1 and marinate the shrimp for about 5 minutes.
Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove.
Use oil left in pan and sauté the ginger root and green onions until fragrant.
Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.
Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds).
Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish).

Nutrition Facts : Calories 469.7, Fat 31.2, SaturatedFat 4.6, Cholesterol 95.2, Sodium 2795.9, Carbohydrate 20.7, Fiber 4.1, Sugar 8.4, Protein 28.7

Ingredients

1/3 lb shrimp, Cleaned and deveined (leave the shell or at least tail on for best flavor)
1 green onion, chopped into 1-inch pieces
1 inch gingerroot, 6 very thin slices
3 tablespoons oil, for cooking
1/2 tablespoon sesame oil (omit if you don't have any)
1 teaspoon cooking wine (Rice wine, Sherry or Mirin)
1/4 teaspoon salt
1 egg white
1 1/2 cups chicken broth or 1 1/2 cups water
1 1/4 teaspoons salt (use less salt if broth is used)
1 1/4 teaspoons sugar
1 dash pepper
2 cups firm tofu, cut into 1-inch square (one pkg)
1 tomatoes, diced
1/3 cup mushroom (button, straw, shitake)
1/3 cup green peas or 1/3 cup snow peas
1/3 cup carrot, diced
1 1/2 tablespoons cornstarch
2 tablespoons water

CHINESE-STYLE SHRIMP SOUP

Fast, light and full of flavour, great entree or a light lunch. Always a hit with dinner guests. For a chicken version, use chicken stock and 1 sliced cooked chicken breast instead of the prawns.

Provided by Sueie

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Chinese-Style Shrimp Soup image

Steps:

In a small bowl, blend water smoothly with cornflour.
Set aside.
In a large pan, combine stock, carrot and soy sauce.
Bring to the boil, then simmer over a medium heat for 5 minutes.
Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
Stir in cornflour mixtue, snow peas and sesame oil.
Cook stirring continuously, until soup boils and thickens slightly.
Ladle soup into 4 serving bowls.
Serve immediately.

Ingredients

1/4 cup water
3 teaspoons cornflour
4 cups fish stock or 4 cups vegetable stock
2 cups thinly sliced carrots
3 teaspoons soy sauce
250 g small green shrimp, peeled and deveined
1 cup thinly sliced shredded Chinese cabbage
2 thinly sliced shallots
1 (225 g) can sliced water chestnuts, drained
125 g snow peas, trimmed
1/2 teaspoon sesame oil

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Chinese Shrimp And Tofu Soup Recipes

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!

SHRIMP WITH TOFU STIR-FRY

CHINESE-STYLE SHRIMP SOUP

Fast, light and full of flavour, great entree or a light lunch. Always a hit with dinner guests. For a chicken version, use chicken stock and 1 sliced cooked chicken breast instead of the prawns.

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