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.

Step: 1

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.

Step: 2

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.

Per Serving: 283 calories; protein 28.1g; carbohydrates 11g; fat 15g; cholesterol 129.2mg; sodium 2659.4mg.

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