Servings | 6 |
---|---|
Preparation Time | 30 Minutes |
Cook Time | 10 Minutes |
Total Time | 40 Minutes |
Difficulty | Easy |
Main Ingredient | Tofu; Shrimp |
Category | Beans & Legumes; Seafood |
Meal | Lunch; Dinner |
Type | Appetizer; Side Dish |
Subtype | Soup |
Cuisine | Chinese; Asian |
Cook Method | Boiling |
Diet |
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 inch fresh ginger, minced
6 ounces shrimp, shelled and deveined
1 quart chicken stock
8 ounces tofu, cubed
1/3 cup peas
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
In a heated saucepan, add the oil, garlic, and ginger. Cook until brown.
Add the shrimp and heat until cooked, set aside.
Boil the chicken stock and add the tofu, peas, cornstarch, salt, and pepper.
Add the shrimp and allow to boil together for one minute before serving.
Calories: 99 cal
Total fat: 5g
Saturated fat: 1g
Cholesterol: 42mg
Sodium: 896mg
Potassium: 123mg
Carbohydrate: 5g
Fiber: 1g
Protein: 10g