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!"


38 m servings 99 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  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 st...

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 fre...

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 ...

My kids ate TOFU!! Everyone loved this! I'm glad I read the reviews, otherwise I wouldve used rice vinegar. I found rice wine next to the cooking wines at my local market. Make sure you use fres...

turned out really good. wasnt expecting much from this recipe at all. i like to add a bag of bean sprouts and everyonce in a while some rice noodles to make it more of a meal.

Delicious. Husband and I both enjoyed. Didn't have ginger on hand - used Chinese 5 Spice blend. Used reviewer's suggestion to stir fry the tofu. Added nice flavour. Finished with a handful of fr...

DELICIOUS! I added chopped leeks to the soup (just the green parts) and more green peas. I used a can of small shrimp that had been cooked, rather than uncooked shrimp, and the taste was great. ...

This recipe was just wonderful! Instead of the peas I used a little bit of cabbage. I let the cabbage cook with the broth, I skipped on the starch. It still turned out great. My two and four yea...

I found this recipe very bland, so I decided not to serve to my guests. I later added noodles, broccoli, and an asian spice packet I had gotten at an asian store. My husband and sons ate the w...