This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!"
Original recipe yield: 6 servings
PREP TIME 30 Min
COOK TIME 8 Min
R 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
* 1/3 cup frozen peas, thawed
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 tablespoon cornstarch
DIRECTIONS
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.
EADY IN 38 Min
