Shrimp & Ginger Soup
"A tasty Asian noodle bowl."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (343.5 g)
- Calories 400.3
- Total Fat - 9.8 g
- Saturated Fat - 1.8 g
- Cholesterol - 111.4 mg
- Sodium - 528.3 mg
- Total Carbohydrate - 56.3 g
- Dietary Fiber - 2.8 g
- Sugars - 1.6 g
- Protein - 22.5 g
- Calcium - 318.7 mg
- Iron - 7.3 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Heat the peanut oil in a Dutch oven.
Step 2
Add the garlic and ginger and sauté for 2 minutes.
Step 3
Add the broth, water, and noodles and bring to a boil. Cook until noodles are done.
Step 4
Reduce heat to simmer and add shrimp and cook 2 minutes.
Step 5
Add the tofu and spinach, and cook for 3 minutes more.
Step 6
Add soy sauce and serve with the green onion garnish.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, opt for peeled and deveined shrimp for convenience.
- For tofu, choose cake tofu for its firmer texture.
- Substitute olive oil for peanut oil. The benefit of this substitution is that olive oil is a healthier alternative to peanut oil, and it has a milder flavor that won't overpower the other ingredients in the soup.
- Substitute kale for spinach. The benefit of this substitution is that kale is a more nutrient-rich leafy green than spinach, and it has a slightly sweeter flavor that will complement the other flavors in the soup.
Vegetarian Shrimp & Ginger Soup Replace the shrimp with 1 pound of mushrooms (sliced) and 2 cups of diced carrots. Omit the tofu and soy sauce and add 1 teaspoon of garlic powder and 1 teaspoon of onion powder for flavor. Garnish with chopped parsley instead of scallions.
Vegetable Fried Rice: A simple and delicious side dish that pairs perfectly with the Shrimp & Ginger Soup. The vegetables add a nice crunch and the fried rice provides a savory complement to the soup.
Vegetable Spring Rolls: A light and tasty appetizer that pairs well with the Shrimp & Ginger Soup. The spring rolls add a nice crunch and the vegetables provide a flavorful contrast to the soup. The combination of the two dishes makes for a delicious meal.
FAQ
Q: How many shrimp should I use in the soup?
A: For this recipe, you should use 1/2 pound (20 medium) peeled and deveined shrimp.
Q: What other ingredients do I need?
A: You will need 1 onion, 2 cloves of garlic, 2 tablespoons of olive oil, 1 teaspoon of paprika, 1/2 teaspoon of cumin, 1/4 teaspoon of cayenne pepper, 1 can of diced tomatoes, 1 can of chicken broth, and 1/2 cup of uncooked rice.
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Fun facts:
The recipe for Shrimp & Ginger Soup is believed to have originated in the coastal regions of China, and is a popular dish in Chinese cuisine.
The use of ginger in this soup is believed to have been introduced to Chinese cuisine by the famous explorer Marco Polo during the 13th century.