Shrimp Tofu Soup
A super easy, healthy, and hearty one-pot soup that takes no time to make. Serve it with some toasted bread or simply as-is for a light dinner.
1 Tbsp vegetable oil
2 cloves garllic, minced
1 piece fresh ginger root, minced or 1 tsp powdered ginger
6 oz raw small shrimp, shelled and deveined
1 quart homeade or canned low sodium fat free chicken broth
8 oz tofu, diced small
1/3 cup chopped scallions
3 small mushrooms
1/2 tsp black pepper
1 Tbsp cornstarch
Step 1: Cut tomato into small chucks. Slice mushrooms. Cut tofu into small chucks.
Step 2: Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Add tomato and cook till the sauce turn red. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu season with black pepper if desired 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 into the soup. Add scallions and serve.