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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
Learn how to make this quick, spicy shrimp appetizer on the grill.
See how to make tasty stuffed wontons simmered in a light chicken broth.
Find out how easy it is to make miso soup at home.