Shrimp Tofu Ball Soup Recipes

SHRIMP BALL SOUP

Steps:

• For shrimp balls, in a mixing bowl combine egg white, cornstarch, and ginger.
• Add shrimp and mix well.
• In a Dutch oven combine broth, rice wine, pepper and garlic.
• Bring to a boil and add shrimp mixture by rounded teaspoons; return to boiling; reduce heat.
• Cover and simmer for 1 minute.
• Add pea pods, carrots, tofu, and green onion.
• Return to boiling; reduce heat; cover and simmer for 5 minutes more until vegetables are crisp-tender.

CHINESE SHRIMP AND TOFU SOUP

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.

HE JIA TUAN YUAN (TOFU BALL SOUP FOR LUNAR CHINESE NEW YEAR)

Steps:

• Place the tofu into a large bowl, and mash it into a paste with a large spoon. Stir in the pork, cornstarch, egg, 1 teaspoon chicken bouillon granules, and 1 teaspoon salt until the mixture is very well combined.
• Heat the water and vegetable oil to a boil in a large saucepan, and reduce heat to an active simmer but not a full boil. Using gloved hands, pinch off about 1 tablespoon of the tofu mixture, roll it into a ball between your palms, and slide it carefully into the water so it doesn't break apart. Repeat with the rest of the tofu mixture. Without stirring the soup, let the tofu balls simmer until they rise to the top, about 30 minutes.
• Turn off the heat, and stir in the dried shrimp, pea vine shoots, 1 teaspoon of chicken bouillon granules, and 1/4 teaspoon salt. Serve hot.