Tofu soup with dried shrimp (虾皮豆腐汤)
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.
- 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.
1. Papery dried shrimp (aka shrimp skin, 虾皮) is usually available in Chinese stores. Check the instructions on the package. Some may require rinsing. If so, make sure you dry the shrimp with kitchen paper prior to cooking.
2. You can replace papery dried shrimp with regular dried shrimps (干虾仁/海米) which are headless, bigger and require soaking before cooking. Just remember to coarsely chop them to release their fragrance.