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"Chinese soup filled with yummy ingredients like tofu, shrimps, corn and much, much more. Sure to satisfy people who crave for Chinese foods!"
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40 m servings 288 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Heat oil in a large soup pot over medium-high heat. Cook the ground beef, shrimp, ham, mushrooms, and leeks in the oil until the ground beef is browned, about 10 minutes. Pour in 8 cups water and bring to a simmer; cook for 10 minutes.
  2. Stir the tofu and creamed corn into the soup. Whisk the cornstarch into 1 cup water; stir into pot. Bring to a simmer; cook until the soup has thickened, about 5 minutes. Slowly stir egg whites into thickened soup until they firm into ribbons.


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Normally I don't feel it's fair to review a recipe once you've made major changes, but this is a good tasting soup, I just made the changes based on my family's preferences, not because I though...

My 10-year-old made this for lunch and with an added dash of salt at the table, it was nice. I liked that it was full of protein.

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