Description
This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 (1/2 inch) piece fresh ginger root, minced
- 6 ounces raw small shrimp, shelled and deveined
- 1 quart chicken stock
- 8 ounces tofu, diced small
- ⅓ cup frozen peas, thawed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 8 mins
Total Time: 38 mins
Servings: 6