A bowl of tofu soup with various vegetables can be very refreshing and soothing, and the addition of papery dried shrimp makes it even more appealing.
The festive season is just around the corner: Christmas first, then Chinese Spring festival. There will be all sorts of exciting meals and dinner parties going on. Today I’d like to introduce a dish that I often crave the day after a festive feast: Tofu soup with papery dried shrimp (虾皮豆腐汤) . It’s refreshing, soothing and full of goodness.
A combination of natural flavours
Even though I’m a huge fan of heavily spiced food, I do also appreciate simple dishes which give my palate a good chance to relax and enjoy the subtle taste of each ingredient. This tofu soup is a great example.
With very little seasoning, it offers a set of well-balanced natural flavour: the fragrance of soy from tofu, the sweetness from carrot, the light sourness from tomato and the earthy taste from Chinese cabbage and shiitake mushrooms.
Papery dried shrimp is the key
On the ingredient list, there is one thing you might be unfamiliar with: papery dried shrimp (虾皮). It plays a key role in adding an extra magical zing to my tofu soup. Literally meaning “shrimp skin” in Chinese, they are tiny little shrimps (with heads and shell on) that are baked dry (or sun-dried in some cases) after being boiled.
You can find papery dried shrimp in many Chinese dishes: stir-fries, stews, dumpling fillings and soup. Due to their small size, you might not notice them , but you are unlikely to ignore their unique taste: salty and pleasantly fishy, papery dried shrimp offers umami (鲜味, aka savoury taste, it’s one of the five basic tastes) to dishes.
A note: Don’t confuse papery dried shrimp with regular dried shrimps (干虾仁/海米) which are headless, bigger and require soaking before cooking. You may use regular ones for this dish too. Just remember to coarsely chop them to release their fragrance.
Other tofu dishes on the blog
Tofu soup with dried shrimp (虾皮豆腐汤)
- 1 tablespoon cooking oil
- 1 tablespoon papery dried shrimp - see note 1 & 2
- 1 teaspoon minced ginger
- 400 g tofu, medium firm or soft - 14oz
- 250 g Napa cabbage - 9oz
- 4 dried shiitake mushrooms, rehydrated
- 1 carrot
- 2 small tomatoes
- 500 ml hot water - 2 cups
- 1 tablespoon light soy sauce
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- Chive or coriander, finely chopped - optional
- Cut tofu and vegetables into your preferred shapes.
- Heat up oil in a pot over medium heat. Fry papery dried shrimp and ginger until fragrant.
- Place in tofu and vegetables, then pour in hot water. Add light soy sauce. Sprinkle with salt and white pepper.
- Leave to simmer over low heat for about 10 minutes.
- Garnish with chive or coriander if you wish. Serve warm.
NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates.
This looks like a healthy and good recipe. I will try it out soon. Just have a question for you, do you boil before you simmer the soup? I am a beginner at cooking. Thanks!
Wei Guo says
You’ll need to bring the liquid to a boil then turn down the heat to a minimum and leave to simmer. Happy cooking!
Hey, I just wanted to say that I’ve made this recipe many times and it has quickly become one of my favorite soups to make! So flavorful but light, it’s delicious. Thank you for sharing it.
Wei @ Red House Spice says
Hi Jessie! Thank you so much for sharing your feedback. Delighted that you like my recipe. This is a simple soup with little seasoning but it’s very comforting indeed.