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Chinese Shrimp and Tofu Soup
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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
1
Add shrimp and stir-fry until cooked. Remove and set aside.
2
Add chicken stock; bring to a boil and reduce heat to medium.
3
Add tofu and peas; season with salt and black pepper. Return to a simmer.
4
Mix cornstarch with water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute.
5
Return shrimp to soup; stir and serve.
Notes
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