Ingredients for Shrimp And Ginger Soup
- 2 tablespoons peanut oil
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 4 cups chicken broth
- 2 cups water
- 8 ounces Chinese egg noodles
- 1 pound shrimp
- 8 ounces firm or silken tofu
- 2 cups spinach leaves
- 2 tablespoons soy sauce
- 2 tablespoons chopped scallions
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How to Make Shrimp And Ginger Soup
- Heat 2 tablespoons of peanut oil in a large Dutch oven over medium heat.
- Add 2 minced cloves of garlic and 1 tablespoon of minced fresh ginger. Sauté for 2 minutes, until fragrant.
- Pour in 4 cups of chicken or vegetable broth and 2 cups of water. Add 8 ounces of dried noodles (your choice of rice, egg, or ramen). Bring to a boil.
- Reduce heat and simmer until noodles are cooked through, about 5-7 minutes, stirring occasionally.
- Add 1 pound of peeled and deveined shrimp. Cook for 2 minutes, or until pink and cooked through.
- Gently stir in 8 ounces of firm or silken tofu (crumbled or cubed), and 2 cups of baby spinach. Cook for another 3 minutes, until spinach is wilted.
- Stir in 2 tablespoons of soy sauce (or to taste).
- Garnish with 2 tablespoons of chopped green onions before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
8g
Fat
7g
Carbs
18g
