Asian Shrimp and Tofu Soup

5 from 3 votes

Craving a quick dinner? Try this nourishing Asian Shrimp and Tofu Soup. It’s ready in under 20 minutes and easy to make with simple ingredients.

Prep Time10

Cook Time10

Total Time20

Course: dinner, Mains

Cuisine: Chinese

Diet: Low Fat, Low Lactose

Servings: bowls

Calories: 326kcal

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

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.

Recipe Tips

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.

Storage

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.

Tips for Reheating Soup with Shrimp

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!