Chinese Shrimp and Tofu Soup Recipe -
Chinese Shrimp and Tofu Soup Recipe
  • READY IN 38 mins

Chinese Shrimp and Tofu Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    8 mins

    38 mins


  1. Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2006

Hey...this was surprisingly good! 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!!

Most Helpful Critical Review
Oct 23, 2007

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.

Jul 19, 2006

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!

Jun 17, 2007

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

Aug 12, 2007

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.

Jul 08, 2008

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.

Jan 03, 2007

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!

Jun 16, 2008

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!


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  • Calories
  • 99 kcal
  • 5%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 896 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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