Shrimp Tofu Ball Soup Recipes

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.

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.

SHRIMP-TOFU BALL SOUP

Steps:

• Remove strings from pea pods cut pea pods diagonally into halves. Rinse tofu under cold water drain. Mash tofu with a fork.Peel shrimp. Make a shallow cut lengthwise down back of each shrimp wash out vein. Chop shrimp finely. Mix shrimp, tofu, egg white, cornstarch, white pepper, sesame oil, vegetable oil and 1 teaspoon salt. Shape shrimp mixture into 1-inch balls.Heat broth and 1 teaspoon salt to boiling in 2-quart saucepan. Add shrimp balls to broth heat to boiling. Add pea pods boil 1 minute. Remove from heat stir in green onion.4 or 5 servings**Tofu is the Japanese name for bean curd, a wonderful source of cholesterol-free protein. In itself mild in flavor, tofu readily absorbs the tastes of any ingredients with which it is cooked. It is very perishable and should be kept submerged in water in your refrigerator. You can keep it for a couple of day s if you change the water daily. The shrimp balls in the soup are rather delicate so you may want to use a spoon to place them gently in the broth.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.