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Shrimp Tofu Soup

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
6 servings
Dinner Chinese
Shrimp Tofu Soup
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
  • 1/3 cup frozen peas, thawed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch
Instructions
1
Heat a substantial amount of oil in a large cooking vessel over extremely high heat. Introduce minced garlic and grated ginger into the pan; cook until the aroma is released and the ingredients are lightly caramelized. Add the shrimp; stir-fry until they are fully cooked through. Remove and set aside for a moment. Introduce chicken broth into the pan; bring it to a rolling boil. Decrease heat to a medium level. Add cubed tofu and frozen peas; add a pinch of salt and a few grinds of black pepper to taste. Return the mixture to a gentle simmer.
2
Combine cornstarch with a small amount of water in a bowl; whisk until smooth and free of lumps. Gradually stir the cornstarch mixture into the soup; continue to cook until it reaches a clear and syrupy consistency, approximately 1 minute. Reintroduce the cooked shrimp into the soup; stir gently and serve immediately.