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Chinese Fresh Shrimp, Mushroom, and Tofu Soup

Chinese Fresh Shrimp, Mushroom, and Tofu Soup

Introduction
This light yet nourishing soup combines the sweetness of fresh shrimp, the earthiness of mushrooms, and the delicate smoothness of tofu. Popular in many Chinese households, it’s a comforting dish that is both healthy and flavorful. The soup is often served as part of a family meal, offering a balance of protein, vegetables, and umami-rich broth.

Ingredients (Serves 3–4)

  • Fresh shrimp – 200 g (peeled and deveined, reserve shells for broth if desired)

  • Silken tofu (soft tofu) – 250 g (cut into cubes)

  • Mushrooms – 150 g (shiitake, enoki, or oyster mushrooms, cleaned and sliced)

  • Ginger – 3 slices

  • Garlic – 2 cloves, minced

  • Scallions – 2 stalks (white part for soup, green part for garnish)

  • Chicken or shrimp stock – 800 ml (can use water with chicken bouillon as substitute)

  • Shaoxing wine (Chinese cooking wine) – 1 tablespoon

  • Light soy sauce – 1 tablespoon

  • Salt – to taste

  • White pepper – ¼ teaspoon

  • Sesame oil – ½ teaspoon

  • Vegetable oil – 1 tablespoon

Instructions

Step 1 – Prepare the shrimp

  1. Rinse shrimp under cold water.

  2. Pat dry and marinate lightly with a pinch of salt, white pepper, and a few drops of Shaoxing wine.

  3. Set aside while preparing the other ingredients.

Step 2 – Prepare the broth

  1. Heat a pot with 1 tablespoon of oil.

  2. Add ginger slices, minced garlic, and the white parts of scallions; stir-fry until fragrant.

  3. Pour in chicken or shrimp stock (or water if using bouillon).

  4. Bring to a gentle boil.

Step 3 – Add mushrooms and tofu

  1. Add mushrooms into the boiling broth and cook for 3–4 minutes until softened.

  2. Gently slide in the tofu cubes.

  3. Simmer for another 3–4 minutes.

Step 4 – Add the shrimp

  1. Add the marinated shrimp into the soup.

  2. Cook just until they turn pink and firm (about 2–3 minutes). Do not overcook, or the shrimp will become tough.

Step 5 – Season and finish

  1. Add light soy sauce, a pinch of salt (if needed), and white pepper.

  2. Drizzle in sesame oil for extra fragrance.

  3. Garnish with chopped green parts of scallions.

Serving Suggestions

  • Serve the soup hot as a starter or light main dish with steamed rice.

  • For extra nutrition, you can add vegetables like spinach, napa cabbage, or baby bok choy during the last few minutes of cooking.

  • If you like a richer flavor, simmer the shrimp shells in the broth before straining them out.

Tips for Best Results

  • Use very fresh shrimp for the best sweetness and texture.

  • Silken tofu is delicate; handle it gently to avoid breaking.

  • This soup is naturally light but you can add a dash of chicken bouillon or dried scallops for deeper umami.


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