Sunday, April 17, 2011

Tofu, Shrimps & Celery Soup - 豆腐虾仁芹菜汤

A "羹" (Geng) is a kind of thick soup in Chinese cuisine, almost like cream-based soup in Western cuisine but relatively lighter. Usually, corn starch or egg is used as a thickening agent to thicken the soup. However today, I am taking a fresh new spin on Steamed Shrimps with Celery, to make a Tofu "Thick Soup" 豆腐羹(Dou Fu Geng)-inspired...Tofu, Shrimps and Celery Soup - 豆腐虾仁芹菜汤.

Yes, not any thick soup but a light yet substantial soup with vegetables and proteins. A perfect soup for spring and maybe a regular during summer. Those succulent shrimps, tender cubes of tofu and added crunch from the celery dices - the textures are exciting and flavors promising.



Tofu, Shrimps and Celery Soup - 豆腐虾仁芹菜汤
Ingredients: 2-3 thin slices of ginger; 1 green onion, finely chopped, separate bottom white portions(for frying) and top green portions(for garnish) ; 1 tsp minced garlic; 1 celery, finely diced; 1/2 small carrot, finely diced; 6 medium shrimps, peeled and deveined, diced to bite-size; 1/2 block tofu, cut into small cubes; pinch of salt and ground white pepper; 2-3 drops of sesame oil.

Directions: Heat 1tbsp cooking oil in the pan/wok. Fry the shrimps till turn pink, dish out and set aside. Fry the ginger, garlic, bottom white parts of the green onions till fragrant. Add the celery , carrot and fry till they turn slightly tender. Add some water/broth (sufficient to cover the celery and carrot) and allow it to simmer for 5-8 minutes. Add in tofu, and simmer for 3 minutes. Then add in cooked shrimps and stir gently. Pinch of salt and ground white pepper. Set aside the serving bowl and drizzle 1 drop of sesame oil in the bowl. Ladle the soup into the bowl, and drizzle another drop of sesame oil over the soup before serving.


I'm sharing this soup with Hearth and Soul and Souper Sunday.

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