CHINESE SOUP WITH TOFU RECIPES
CHINESE SOUP WITH TOFU RECIPE - CHINESE.FOOD.COM
I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
- Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
- While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
- After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.
Nutrition Facts : Calories 85.3, FatContent 4.8, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 538.1, CarbohydrateContent 6.5, FiberContent 1.9, SugarContent 2.7, ProteinContent 5.7
CHINESE SHRIMP AND TOFU SOUP RECIPE | ALLRECIPES
This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!
Provided by erni
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Total Time 38 minutes
Prep Time 30 minutes
Cook Time 8 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 99 calories, CarbohydrateContent 4.5 g, CholesterolContent 43.1 mg, FatContent 5 g, FiberContent 0.6 g, ProteinContent 9.6 g, SaturatedFatContent 0.8 g, SodiumContent 895.7 mg, SugarContent 1 g
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- 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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