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Chinese Shrimp and Tofu Soup

Ingredients

1 tablespoon

vegetable oil

2 cloves

garlic

1 (1/2 inch) piece

fresh ginger root

6 ounces

raw small shrimp

1 quart

chicken stock

8 ounces

tofu

1/3 cup

frozen peas, thawed

1 teaspoon

salt

1/2 teaspoon

black pepper

1 tablespoon

cornstarch

Instructions

STEP 1

Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned.

STEP 2

Add shrimp and stir-fry until cooked. Remove and set aside.

STEP 3

Add chicken stock; bring to a boil and reduce heat to medium.

STEP 4

Add tofu and peas; season with salt and black pepper. Return to a simmer.

STEP 5

Mix cornstarch with water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute.

STEP 6

Return shrimp to soup; stir and serve.

Nutrition Facts

(per serving)

Calories:

594 calories

Servings:

6 servings

Carbohydrates:

30 g

Fat:

28 g

Fiber:

6 g

Protein:

60 g

Sugar:

6 g

Meal Effort

Preparation:

30 minutes

Cook:

10 minutes

Total:

40 minutes

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