Shrimp and Tofu Soup
A silky, golden-thick soup in which fried salted egg yolk enriches a broth of soft tofu, marinated shrimp and cucumber slices, lightly thickened for a rich, savory, sandy texture.
Instructions
- 1
Prepare the ingredients! Cut the tofu into pieces, remove the vein and peel the shrimp, and marinate them with cooking wine, minced ginger, and pepper for 15 minutes.
- 2
Remove the yolks from the salted duck eggs and mash them with a spoon.
- 3
Pour a little oil into the pan and stir-fry the salted egg yolk until it breaks up.
- 4
Then pour in an appropriate amount of hot water, bring it to a boil, and add the tofu.
- 5
After cooking the tofu for 5 minutes, add the shrimp and cucumber slices, cook for a short while, then add soy sauce, salt, and cornstarch slurry to thicken, and it’s ready.
- 6
Finally, just sprinkle some pepper for seasoning! Because there are cucumbers, I didn't add any green onions!
- 7
The delicious tofu, shrimp, and cucumber soup is ready to drink!
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Prawn8 pieces
- Silken tofu1/2 piece
- Cucumber slicesa pinch
- Salted duck egg1 piece
- Hot waterto taste
Seasonings
- Salt1 spoon
- cooking wine1 spoon
- Black peppera pinch
- light soy sauce1 spoon
- Starcha pinch