Shrimp And Tofu Soup Recipes
SHRIMP AND TOFU SOUP
Simple, delicious, hearty, quick, and easy -- this Asian-inspired soup recipe is full of tofu and shrimp, flavored with ginger and garlic plus chicken stock.
Provided by Wavedoll
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over high heat. Add garlic and ginger. Cook until fragrant and lightly browned, about 2 minutes. Stir in shrimp. Saute until opaque, about 3 minutes. Transfer shrimp to a bowl.
- Pour chicken stock into the saucepan and bring to a boil. Reduce heat to medium; add tofu, asparagus, salt and cayenne pepper. Reduce heat to a simmer. Stir cornstarch into a bowl with enough water to form a thin paste. Stir into the soup and continue to simmer until clear and thickened, about 1 minute more. Stir shrimp back into soup and serve.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 11 g, Cholesterol 129.2 mg, Fat 15 g, Fiber 1.2 g, Protein 28.1 g, SaturatedFat 2.4 g, Sodium 2659.4 mg, Sugar 2 g
EASY THAI SHRIMP SOUP
Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.
CHINESE SHRIMP AND TOFU SOUP
This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!
Provided by erni
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 38m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 99 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 895.7 mg, Sugar 1 g
SHRIMP WITH TOFU STIR-FRY
This is a recipe I came up with, combining 2 different recipes. I really like this dish because it's so simple to make and healthy too. Don't let the list of ingredients turn you off, it is actually rather easy and fast to make. The list of vegetables can be substituted with what you may have already such as tomato, edamame (soybeans), corn, bell peppers, broccoli florets, bok choy, etc. Tip: Using different colored veggies makes this dish very pretty! Try to cut everything in a similar size as well. I consider this to be a family style dish, which means usually it's served alongside other dishes. So if you are serving more than 2 persons, I would suggest you add more shrimp, then serve this along with sautéed greens with garlic (i.e. spinach), and maybe add a soup to round out the meal. I usually double the ingredients and also double the amount for the broth/soup so we can soak it up with the rice. Hint: If you use dry shiitake mushrooms, use the soaking water for part of the broth (I always use it in soups now since my grandma told me about using it to add flavor to recipes).
Provided by JMigs0
Categories Soy/Tofu
Time 22m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Mix ingredients in #1 and marinate the shrimp for about 5 minutes.
- Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove.
- Use oil left in pan and sauté the ginger root and green onions until fragrant.
- Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.
- Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds).
- Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish).
Nutrition Facts : Calories 469.7, Fat 31.2, SaturatedFat 4.6, Cholesterol 95.2, Sodium 2795.9, Carbohydrate 20.7, Fiber 4.1, Sugar 8.4, Protein 28.7
PAN FRIED TOFU & SHRIMP SAUTE
Steps:
- Slice tofu into squares, at least 2cm in width. Salt both sides of the tofu squares and set aside for 15 minutes. Salt helps the tofu fry up nice and crispy. Mince the scallions, chili pepper, garlic, ginger, and cilantro - set aside. Season ground chicken or pork with cooking wine, white pepper, soy sauce, sesame seed oil, and cornstarch - thoroughly combine and set aside. Clean shrimp, set aside. Blot tofu squares with a paper towel to get out all the excess moisture - tofu that is wet doesn't crisp up as nicely. Make sure to blot the tofu squares right before frying as they continue to leak water when sitting out. Heat nonstick pan with enough oil to coat the bottom of the pan, place on med-high heat. Lay out the tofu squares and fry, turning every 3-5 minutes until golden brown. Remove tofu from pan and layer on bottom of serving dish. Add garlic, chili pepper, and ginger to the oil, releasing aromas. Toss in minced meat mixture and saute for 3-5 minutes until meat starts to cook. Add shrimp, sauteing for another 3-5 minutes. Now add the broth to taste (I actually used left over pho broth and it was great!). Toss all ingredients gently together. Add bean sprouts and cook for another 2-4 minutes until sprouts wilt. Add remaining cilantro garnish. Pour chicken/shrimp/sauce mixture over tofu and serve with rice or noodles!
HOT AND SOUR SOUP WITH SHRIMP AND TOFU
Categories Soup/Stew Chicken Quick & Easy Low Cal Low Sodium Boil
Yield 10 cups
Number Of Ingredients 14
Steps:
- Combine broth, sugar, ginger, soy sauce, garlic and Siracha in a large pot. Bring to a boil, then reduce to a simmer Add cabbage, shrooms, tofu, bell peopper, and bamboo shoots. Simmer 5 minutes. Whisk together vinegar, lime juice, and cornstarch in a small bowl for the slurry to thicken the soup. Return soup to a boil and stir in the slurry. Boil until slightly thickened, 1-2 min. Stir in shrimp and cook until opaque, about 3 min. Serve soup with Cilantro Noodles (if desired). Garnish soup with scallions and serrano slices.
More about "shrimp and tofu soup recipes"
SHRIMP STUFFED TOFU SOUP - HEALTHY WORLD CUISINE
From hwcmagazine.com
Cuisine ChineseTotal Time 30 minsCategory MainsCalories 484 per serving
- Make the Shrimp mixture: Place 10 ounces of the prepared shrimp, Shaoxing wine (optional), garlic, cilantro, salt, white pepper, sesame oil and cornstarch in the food processor until well pureed. If you do not have a food processor just chop up everything finely and then stir in cornstarch to combine well.
- Drain your tofu and gently dab with a paper towel so it is easier for you to work with. First slice your tofu lengthwise in half. Then slice your tofu into 4 squares and then cut each square in half into triangle shape. We sliced ours into 8 thick triangles as if you get your triangles too small then difficult to stuff. Some Tofu come already cut into 4 square sections and if this is the case then all you need to do is to cut each square on an angle in half.
- Then make a slit into the long side of the tofu triangle along the edge, just large enough to place in the shrimp stuffing. Do not cut all the way through. Be gentle.
- Gently stuff each tofu triangle with a little less than a tablespoon of shrimp mixture. Do not overstuff! Just enough so that you can see the shrimp mixture but wipe off any excess and close gently with your fingers. Repeat with the rest of the tofu triangles.
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SHRIMP BALLS SEAWEED TOFU SOUP - MY LOVELY RECIPES
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5/5 (4)Calories 304 per servingCategory Soup
- Put two slices of ginger and some spring onion in a bowl and soak them with 2 tablespoons of rice wine.
- Another portion used as a dipping sauce, mix the minced garlic, bird's eye chili, Calamansi juice and pour soy sauce.
SEAFOOD AND TOFU SOUP RECIPE - MARTIN YAN | FOOD & WINE
From foodandwine.com
Servings 4-6
- Place a saucepan over medium heat until hot. Add the oil, swirling to coat sides. Add ginger, shrimp, and scallops; stir-fry for 1 minute. Add chicken broth; bring to a boil. Add straw mushrooms, peas, tomato, tofu, and seasonings; cook for 1 to 2 minutes. Add cornstarch solution; cook, stirring, until soup thickens. Reduce heat to low; slowly drizzle in egg white, cook, stirring constantly, until egg white sets. Pour into a soup tureen and serve.
BRAISED TOFU WITH SHRIMP - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (2)Total Time 25 minsCategory Main, SideCalories 421 per serving
- Add 1/2 teaspoons minced ginger, Japanese sake (or Chinese cooking wine), 1/2 teaspoon cornstarch and pinch of salt, mix well.
MISO SOUP WITH SHRIMP AND TOFU RECIPE | RECIPES.NET
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Cuisine AmericanCategory SoupServings 4Total Time 20 mins
15-MINUTE SHRIMP SOUP WITH TOFU AND KALE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (2)Total Time 20 minsCategory MainCalories 225 per serving
- Heat oil in a 3-quart dutch oven over medium heat until hot. Add the green onion and ginger. Stir a few times to release fragrance. Add the mushrooms. Stir and cook for 1 minute. Add the chicken stock and turn to medium-high heat. Cook until bringing to a boil.
- Add the kale leaves and the shrimp. Cook for 2 minutes. Add the tofu. Cook for another 2 to 3 minutes, or until the shrimp is cooked through and the kale turns tender. Stir in the soy sauce and add black pepper. Taste the soup. Add more salt if needed.
DAN HUA TANG - EGG DROP SOUP WITH SHRIMP, TOFU, AND ...
From dailycookingquest.com
Ratings 1Servings 8Cuisine ChineseCategory Soup
- Place 2 to 3 of the steamed stuffed tofu per soup bowl, top with the egg drop soup, and garnish with chopped scallions.
SHRIMP TOFU NOODLES RECIPE | EATINGWELL
From eatingwell.com
Total Time 20 minsCalories 246 per serving
- Thaw shrimp if frozen. Peel and devein the shrimp, leaving tails intact if desired. Rinse the shrimp; pat dry with paper towels. Set aside. Meanwhile, whisk together the water, hoisin sauce, soy sauce, and Sriracha in a small bowl; set aside.
- Heat 1 tablespoon of the canola oil (or olive oil) in a 12-inch skillet over medium-high heat. Add the shrimp, garlic, and ginger to the hot oil. Stir-fry about 2 minutes or until the shrimp are opaque. Remove the shrimp from skillet; set aside. Meanwhile, drain and rinse the noodle substitute; pat dry with paper towels.
- Heat the remaining 1 tablespoon canola oil (or olive oil) in the skillet. Add vegetable medley to the hot oil; stir-fry 3 to 4 minutes or until crisp-tender. Add the noodle substitute and the hoisin sauce mixture to the vegetables in skillet; stir to coat. Return the shrimp to the skillet; toss together until heated through. Divide among four bowls. If desired, sprinkle with sliced scallions. Drizzle with sesame oil. Serve immediately (the sauce will thin as it stands).
SHRIMP AND TOFU SOUP | INDIAN | NON-VEGETARIAN | RECIPE
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