Ingredients
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1 tablespoon vegetable oil
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2 cloves garlic, minced
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1 (1/2-inch) piece fresh ginger, minced
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6 ounces raw small shrimp, shelled and deveined
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1 quart chicken stock
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8 ounces tofu, diced small
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⅓ cup frozen peas, thawed
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1 teaspoon salt
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½ teaspoon black pepper
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1 tablespoon cornstarch
Directions
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Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned. Add shrimp; stir-fry until cooked. Remove and set aside. Add chicken stock; bring to a boil. Reduce heat to medium. Add tofu and peas; season with salt and black pepper. Return to a simmer.
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Mix cornstarch with a little water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute. Return shrimp to soup; stir and serve.
Nutrition Facts (per serving)
| 99 | Calories |
| 5g | Fat |
| 5g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 99 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 4% |
| Cholesterol 43mg | 14% |
| Sodium 896mg | 39% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 2% |
| Total Sugars 1g | |
| Protein 10g | 19% |
| Vitamin C 3mg | 3% |
| Calcium 154mg | 12% |
| Iron 3mg | 16% |
| Potassium 123mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
