Silken Tofu Soup with Shrimp and Peas

Name: Silken Tofu Soup with Shrimp and Peas
Total time: 35 min
Ingredients: 400g, cut into 1-inch cubes silken tofu (soft tofu); 150g, peeled and deveined cooked shrimp; 80g, drained and sliced canned water chestnuts; 60g frozen green peas; 3 stalks, finely chopped (white and green parts separated) scallions; 6 cups (1.4 liters) chicken broth; 2 tablespoons vegetable oil; to taste salt; 1/2 teaspoon sugar; 1 teaspoon (optional) sesame oil; 3 tablespoons water + 1 tablespoon cornstarch water and cornstarch mixture

A delicate, comforting Chinese soup featuring silky tofu cubes swimming alongside tender shrimp, crisp water chestnuts, and sweet green peas in a savory chicken broth. Quick to prepare and perfect for any season.

35 min

Easy

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Story

This silky tofu soup is a beloved dish from the Jiangnan region of China, where fresh, delicate flavors are prized. The contrast between the tender shrimp, velvety tofu, and crunchy water chestnuts creates a satisfying texture in every spoonful.

Ingredients

silken tofu (soft tofu) 400g, cut into 1-inch cubes

cooked shrimp 150g, peeled and deveined

canned water chestnuts 80g, drained and sliced

frozen green peas 60g

scallions 3 stalks, finely chopped (white and green parts separated)

chicken broth 6 cups (1.4 liters)

vegetable oil 2 tablespoons

salt to taste

sugar 1/2 teaspoon

sesame oil 1 teaspoon (optional)

water and cornstarch mixture 3 tablespoons water + 1 tablespoon cornstarch

Instructions

Bloom the aromatics

Heat vegetable oil in a large pot over medium heat. Add the white parts of the scallions and stir-fry for about 30 seconds until fragrant. Add the water chestnuts and peas, and cook for 1 minute, stirring occasionally.

Build the broth

Pour in the chicken broth and bring to a gentle simmer. Let it cook for 3-4 minutes to allow the flavors to meld together. Season with salt and sugar.

Add the tofu and shrimp

Gently slide the tofu cubes into the simmering broth. Cook for 3 minutes, then add the cooked shrimp. Continue cooking for another 2 minutes—handle the tofu carefully to keep the cubes intact.

Finish and serve

Stir the cornstarch mixture well, then slowly drizzle it into the soup while gently stirring. Cook for 1 minute until the soup lightly thickens. Remove from heat, drizzle with sesame oil if using, and garnish with the green parts of the scallions. Serve warm.