Shrimp, Mushroom, and Tofu Soup
About This Dish
Sometimes you just need a good soup. This one is light but still satisfying—the mushrooms give it that deep umami flavor, the shrimp adds protein, and the tofu makes it feel substantial without being heavy. It's the kind of soup that makes you feel good after eating it, you know? Not weighed down, just nourished. Perfect for when you want something warm and comforting but don't want to feel guilty about it.
Flavors
Nutrition Information
Ingredients
- Shrimp (peeled and deveined)
- Mushrooms (shiitake, enoki, or white button)
- Soft tofu
- Scallions
- Ginger
- Salt
- Shaoxing wine
- White pepper
Instructions
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1
Marinate the shrimp with Shaoxing wine and a pinch of salt for about 10 minutes. This seasons them and removes any fishy taste.
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2
Clean the mushrooms—if you're using shiitake, remove the stems. Cut the tofu into bite-sized cubes. Be gentle—soft tofu breaks easily.
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3
Heat a pot over medium heat, add just a tiny bit of oil, then add sliced ginger. Let it sizzle for about 30 seconds until fragrant.
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4
Add water—enough to make a good amount of soup, maybe 4-5 cups. Bring it to a boil.
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5
Add the mushrooms and let them cook for 3-5 minutes. You want their flavor to infuse into the broth.
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6
Gently add the tofu cubes. Let them cook for about 2 minutes—they just need to heat through.
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7
Add the shrimp and cook until they're pink and just cooked through—maybe 2 minutes. Don't overcook them or they'll be rubbery.
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8
Season with salt and white pepper to taste. Finish with chopped scallions and serve hot.
Cooking Tips
- Add the shrimp last. They cook quickly, and if you add them too early, they'll be overcooked and rubbery by the time everything else is done.
- Let the mushrooms cook first. They need time to release their flavor into the broth. That umami flavor is what makes this soup special.
- Be gentle with the tofu. Soft tofu is delicate, so don't stir too vigorously or it'll break apart. Just let it heat through gently.
- Keep the seasoning light. You want to taste the natural flavors of the ingredients, not overpower them with salt. A little goes a long way.
Quick Summary
Sauté ginger, then add water and mushrooms. Simmer until mushrooms are tender, add tofu and shrimp, then season lightly with salt and white pepper.
