Ingredients for Chinese Shrimp and Tofu Soup
1 tablespoon vegetable oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger
root, minced
6 ounces raw small shrimp,
shelled and deveined
1 quart chicken stock
8 ounces tofu, diced small
1/3 cup frozen peas, thawed
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
Directions
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.
