Chinese Shrimp and Tofu Soup

Chinese Shrimp and Tofu Soup

erni 1

"This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!"

Ingredients 38 m {{adjustedServings}} servings 99 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 896 mg
  • 36%

Based on a 2,000 calorie diet

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  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.
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Reviews 45

  1. 54 Ratings


I followed this recipe as is but next time I will make a change. I loved the taste of the shrimp which was stir-fried with garlic and ginger but the tofu was very tasteless. Next time, I will stri-fry the tofu with the shrimp to give it more flavor and firmness. But this recipe is a good start to something great.

Dung Beetle

Hey...this was surprisingly good! More like 4.5 stars. I doubled the shrimp (I used bigger ones and cut them into thirds). After the soup was finished and heated through I added some fresh cilantro, and about 3/4 t. liquid smoke. It was even better the second day! Next time I'll up the ginger, garlic, and have some fresh cut green onions on hand for a topping. It was also a recipe that was easily converted to a Weight Watchers recipe. Made with fat free chicken broth it was only 2 pts per serving!!


This was very easy and tasted great! I made this for my grandmother, and because she can't swallow large pieces I chopped the shrimp into smaller, bite sized pieces, which worked out great for the kids too. The only other change I made was that I doubled the cornstarch. (I liked the soup a little thicker.) We ate it over white rice, and everyone, including the kids liked it. My husband says it's a keeper. (And that's saying a lot.) Thanks for the great recipe!