Recipe by erni
"This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!"
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1 (1/2 inch) piece
fresh ginger root, minced
raw small shrimp, shelled and deveined
tofu, diced small
frozen peas, thawed
Hey...this was surprisingly good!..lol More like 4.5 stars. I doubled the shrimp (I used bigger ones and cut them into thirds). After the soup was finished and heated through I added some fresh cilantro, and about 3/4 t. liquid smoke.
It was even better the second day! Next time I'll up the ginger, garlic, and have some fresh cut green onions on hand for a topping.
It was also a recipe that was easily converted to a Weight Watchers recipe. Made with fat free chicken broth it was only 2 pts per serving!!
I followed this recipe as is but next time I will make a change. I loved the taste of the shrimp which was stir-fried with garlic and ginger but the tofu was very tasteless. Next time, I will stri-fry the tofu with the shrimp to give it more flavor and firmness. But this recipe is a good start to something great.
This was very easy and tasted great! I made this for my grandmother, and because she can't swallow large pieces I chopped the shrimp into smaller, bite sized pieces, which worked out great for the kids too. The only other change I made was that I doubled the cornstarch. (I liked the soup a little thicker.) We ate it over white rice, and everyone, including the kids liked it. My husband says it's a keeper. (And that's saying a lot.) Thanks for the great recipe!
My kids ate TOFU!! Everyone loved this! I'm glad I read the reviews, otherwise I wouldve used rice vinegar. I found rice wine next to the cooking wines at my local market. Make sure you use fresh ginger (smelled amazing) and firm tofu. I added scallions and served w/white rice and soy sauce
turned out really good. wasnt expecting much from this recipe at all. i like to add a bag of bean sprouts and everyonce in a while some rice noodles to make it more of a meal.
Delicious. Husband and I both enjoyed. Didn't have ginger on hand - used Chinese 5 Spice blend. Used reviewer's suggestion to stir fry the tofu. Added nice flavour. Finished with a handful of fresh cilantro from our garden and served over white jasmine rice. Looking forward to the leftovers for lunch.
DELICIOUS! I added chopped leeks to the soup (just the green parts) and more green peas. I used a can of small shrimp that had been cooked, rather than uncooked shrimp, and the taste was great. Thank you!
This recipe was just wonderful!
Instead of the peas I used a little bit of cabbage. I let the cabbage cook with the broth, I skipped on the starch. It still turned out great. My two and four year old loved it, so it is a keeper. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Shrimp and Tofu Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 45
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