Shrimp Tofu Soup

Name: Shrimp Tofu Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 White shrimp; 1 piece Soft tofu; 3 slices ginger; 1 tablespoon Vegetable oil; 1g Chicken noodles; 5ml Soy sauce; 1 parsley; 1g pepper; 1g salt; 1 tablespoon Cooking Wine

by Kitchen love

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This combination is not only delicious and tender, but also super nutritious. It is also a good calcium supplement!
For patients with high blood lipids, pull out the shrimp heads and use only the shrimps, which can reduce the cholesterol content.
How to make the soup red and bright: pay attention to leaving the shrimp paste when peeling the shrimp shells, then stir-fry the shrimps with hot oil and then boil them. The soup is red and bright, which is very appetizing.

Shrimp Tofu Soup

1. Rinse the soft tofu and cut into pieces

2. Boil water in a pot, pour in the soft tofu, blanch for one minute to remove the bean flavor

3. Wash the shrimp and peel off the shell

4. Then use a knife to cut along the back of the shrimp and pick the shrimp line

5. Marinate the prepared shrimp with cooking wine for a while

6. Put the oil in the wok and sauté the ginger fragrant, pour the shrimps and stir-fry until they are broken

7. Put the blanched tofu cubes (gently shake the pot, don't over-fry)

8. Pour in a bowl of water, bring to a boil on high heat and turn to low heat, add chicken powder for seasoning

9. Then add light soy sauce, salt and pepper, turn off the heat, sprinkle with coriander, and cook

Tips:
1. Blanching the tofu can remove part of the beany taste and make the soup more delicious
2. It is best to use soft tofu for the soup. The taste will be more tender and smooth. When frying the tofu, be sure not to over-fry, just shake the pot gently.