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30 minutes
10 minutes
40 minutes
- 1 tablespoon vegetable oil
- 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
- 0.33333334326744 cup frozen peas, thawed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- In a large saucepan or wok, heat oil over high heat. Sauté garlic and ginger until fragrant and lightly browned. Add shrimp and stir-fry until cooked, then set aside. Pour in chicken stock and bring to a boil. Reduce heat to medium, add tofu and peas, season with salt and pepper, and simmer. Mix cornstarch with water to form a paste, then stir into the soup until it thickens, about 1 minute. Lastly, stir shrimp back into the soup and serve hot.
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