Shrimp, Tofu, and Egg Soup recipe - ingredients, nutrition and when to eat it
This Chinese-style soup gently cooks shrimp, tofu, and egg in a clear broth. Its mild flavor gets a savory boost from the shrimp, making it a lovely choice for…
This Chinese-style soup gently cooks shrimp, tofu, and egg in a clear broth. Its mild flavor gets a savory boost from the shrimp, making it a lovely choice for a light lunch or dinner.
Chinese · 15 minutes to cook
Nutrition (per 588g serving): 236.4 kcal · protein 28.1g · carbohydrate 4g · fat 11.5g · sodium 653mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stirring vigorously right after adding the egg can make the broth cloudy.
Tips: Once the shrimp turn pink and are cooked through, there’s no need to simmer them for long.
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Ingredients (1 serving)
- Shrimp — 70 g
- Tofu — 100 g
- Egg — 1 pc
- Water — 350 ml
- Green onion — 10 g
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g
- Sesame oil — 0.5 tsp