Need a quick dinner solution for those busy nights? This Asian Shrimp and Tofu Soup is just what you need! It's nourishing, loaded with healthy vegetables, and is ready in under 20 minutes. The best part? You don't even have to thaw your frozen shrimp before tossing them into the pot.
This cozy soup is made with simple ingredients and packs as whopping 36 grams of protein and only 12 carbs per bowl.
Ever left for work without remembering to thaw something for dinner? I've been there too! So, let's skip the drive through window and whip up this healthy, one pot meal instead. It's easy to make and even easier to clean up, helping you stay on track with your health goals while getting dinner on the table fast.
We originally published this tofu soup recipe on March 8, 2018 with the shrimp stuffed inside of the tofu. That had a few more steps so we opted to simplify it. Now, this Asian soup has all the same delicious flavors but with a quick dump recipe method. So let's get to it!
Here's What You Need to Make It
Tofu - firm tofu works best. We prefer organic, non- GMO tofu.
Shrimp - peeled and deveined. Both fresh or frozen work for this tofu and shrimp recipe. It's best to pick a small to medium shrimp so they fit on your soup spoon. If you like, choose other seafood like crab, small cubes of fresh cod, scallops, clams and more.
Broth - we used a simple chicken broth, but you can use vegetable or seafood broth too.
Aromatics - Chinese aromatic trio: fresh ginger, garlic and green onions.
Soy sauce - or tamari or coconut aminos to keep it gluten - free
Sesame oil - just a splash to give it that delicious nutty iconic Asian flavor.
Mushrooms - we used fresh button mushrooms as these are easy to source at a western market. However, you can also use enoki, dried and reconstituted shiitake mushrooms like we used in our Instant Pot Congee recipe or even a mushroom medley.
Tomatoes - fresh is best. You can either chop them or grate them like we did for our Tomato Glass Noodle Soup.
Quick cooking veggies - fresh or frozen spinach, kale, bok choy, Swiss chard or even frozen veggies of choice.
How to make Chinese Tofu Soup?
- Sauté white part of green onions, ginger and garlic in oil in pot until aromatic.
- Add the broth to the aromatics.
- Then add the mushrooms, tomatoes, soy sauce and sesame oil and bring the water up to a medium simmer for a couple of minutes.
- Stir in the tofu and shrimp and cook for 2 to 3 minutes or until shrimp are no longer translucent.
- Add spinach or quick cooking veggies and green section of scallions. Perform a quick stir and serve the Asian shrimp and tofu soup into bowls.
Recipe Tips
- If you have extra-large or jumbo shrimp, chop them into bite sized pieces before adding them into the Asian soup. This makes it easier to fit on a spoon and eat.
- Likewise, chop the tofu into bite sized pieces. If serving to children, you may consider chopping the tofu into ½ inch cubes.
- Cover the soup to bring up to medium simmer faster.
- Do not allow the soup to boil after the shrimp are added as this can make them tough and rubbery!
- Want it spicy? Consider adding fresh chilis, a dash of red pepper flakes or a drizzle of garlic chili oil.
- Adjust seasoning BEFORE serving the soup. Add a little more soy sauce or salt to taste. We also like a dash of sesame oil upon serving.
What to Serve with Asian Soup?
- Steamed rice - We like to make extra rice and freeze in individual packages for just these kinds of quick meal solutions. It saves time and converts rice carbs into resistant starches and thus making it less likely to spike your blood sugar.
- Rice paper dumplings
- Quick pickles
- Lettuce wraps
- Tofu Vegetable Pancakes
- Chinese Eggplant with Garlic Sauce
- Crackers or crusty bread (gluten-free, if needed)
More Asian Soup Recipes
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Asian Shrimp and Tofu Soup
Equipment
- large soup pot 6 to 8 quart with lid or Dutch oven
Ingredients
- 16 ounces tofu FIRM drained and patted dry (14-16 ounces depending on brand) diced into ½ inch cubes
- 8 ounces shrimp medium raw- peeled- deveined and tail removed. (Frozen or fresh)
- 1 tablespoon oil avocado oil or light flavored olive oil
- 3 chopped green onions chopped, separate the white from green
- 1 knob ginger 1 inch knob fresh grated or finely minced
- 3 cloves garlic fresh, peeled and minced finely
- 8 to 10 cups chicken broth or vegetable broth
- 8 ounces mushrooms fresh sliced mushrooms of choice (or rehydrated dried shiitake)
- 1 cup tomatoes fresh chopped
- 2 to 3 tablespoons soy sauce (use coconut aminos or tamari for gluten-free)
- 2 teaspoons sesame oil
- 2 cups spinach or quick cooking veggies of choice like bok choy, etc.
- salt and white pepper to taste
Instructions
- Over medium high heat, add 1 tablespoon of oil to soup pot. Sauté white part of green onions, ginger and garlic in oil in pot until aromatic.
- Pour the chicken broth over the aromatics in the soup pot and turn up the heat to high.
- Add chopped mushrooms, tomatoes, soy sauce and sesame oil to the soup pot. Put the cover over the soup pot and bring to a medium simmer.
- Stir in the diced tofu and shrimp (thawed or frozen) and cook on a medium simmer for 2 to 3 minutes or until shrimp are no longer translucent. Add salt and white pepper to taste.
- Add spinach or quick cooking veggies and green part of the green onions. Perform a quick stir and serve the Asian shrimp and tofu soup into bowls.
Video
Notes
- Chop the tofu into bite sized pieces. If serving to children, you may consider chopping the tofu into ½ inch cubes or smaller
- If you have extra-large or jumbo shrimp, chop them into bite sized pieces before adding them into the Asian soup. This makes it easier to fit on a spoon and eat.
- You can add the shrimp right into the soup pot still frozen. No need to unthaw!
- Want it spicy? Consider adding fresh chilis, a dash of red pepper flakes or a drizzle of garlic chili oil.
- Do not let the soup come to a boil after the shrimp have been added as this can make them tough.
- Adjust seasoning BEFORE serving the soup. Add a little more soy sauce or salt to taste. We also like an extra dash of sesame oil upon serving.
- This quick Asian shrimp and tofu soup is best when served fresh.
- Leftovers can be stored in the refrigerator for up to 3 days. We do not recommend freezing it because the texture of the tofu changes.
- Stovetop: Use low heat or simmer on stovetop to prevent the shrimp from cooking further.
- Microwave: Heat in short intervals (30 seconds, stirring between to ensure even heating just until warm and steamy.
- Consider Adding Shrimp Later: Reheat the soup base first and then add the shrimp at the end to prevent overcooking.
- Do Not Boil Shrimp!
Heidi says
The mere mention of shrimp and you had my attention, but then you added in the ginger, garlic and green onions and I knew this was going to be a real flavor packed treat. Plus, being able to have dinner on the table in just 20 minutes is always convenient!!
HWC Magazine says
Thank you Heidi! We are huge shrimp lovers too. Delighted you liked this quick and easy Asian tofu soup.
Hannah says
Looks so light, fresh, and healthy, yet still warm and cozy! I'd be perfectly happy making this without the shrimp; I don't think it would be lacking anything. 🙂
HWC Magazine says
Thank you Hannah. You bet! You can totally skip the shrimp in this recipe and make it completely vegan by using a vegetable broth.
Karen (Back Road Journal) says
Your simplified version sounds and looks great. Pure comfort in a bowl.
HWC Magazine says
Thank you Karen. Busy nights need this quick 20 minute Asian soup. It's a life saver for those days you forget to thaw something before you leave for work in the morning and the family is starving.
Eha says
Interesting! Little tofu 'sandwiches' floating in tasty broth . . . my favourite prawns involved . . . yes, most interested and shall have fun preparing over the weekend to come I hope !
HWC Magazine says
Thank you Eha. We do hope you give it a try. The soup broth is so nourishing and the little shrimp stuffed tofu packets pack a lot of flavor into this recipe. Just what you need, especially during the change of seasons.
Ian says
This looks excellent