Recipe by KHELSHAYE
"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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2 1/3 cups
2 1/3 cups
peeled and deveined medium shrimp (30-40 per pound)
cubed fully cooked ham
sliced fresh mushrooms
2 (12 ounce) packages
firm tofu, drained and cubed
1 (14.75 ounce) can
egg whites, beaten
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 thought the recipe needed a lot of improvement as written. I should call it "6 Treasures" because I left out the ham and ground beef. (We don't eat a lot of red meat.) I made a half recipe for a family of four, and only used 3 cups of water since it seemed like 4 would be too watery. It turned out just right. I did add some chicken bullion to make the broth more flavorful since I did not use the meat, and I used a can of minishrimp and included the liquid in the can. I think next time I will use full sized shrimp since we all love shrimp. I sauteed the tofu in the vegetable oil before adding the veggies, then added the broth, then the shrimp and lastly the egg. The other change I made was to use frozen corn instead of creamed; thought the creamed would be too sweet. I used shitakes for the mushrooms. I didn't let the soup simmer too long so the ingredients wouldn't get too mushy. I also added a splash of soy sauce and it turned out great! Thanks for a nice soup recipe.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 288
** Calories from Fat: 138
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