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8 Treasures

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KHELSHAYE

Chinese soup filled with yummy ingredients like tofu, shrimps, corn and much, much more. Sure to satisfy people who crave for Chinese foods!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

TaraR
3
1/27/2012

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.

Heather
0
8/23/2012

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.