Today we're making a comforting Chinese Shrimp Mushroom Tofu Soup
This is one of my favorite quick soups because it comes together in just 15 minutes using simple, everyday ingredients. Silken tofu, juicy shrimp, and tender mushrooms are simmered in a light yet incredibly flavorful broth that tastes like it has been cooking for hours.
The secret ingredient? Flounder powder—a traditional Cantonese seafood seasoning that adds an amazing lingering umami flavor. If you watched my previous video on how to make homemade flounder powder, this is the perfect recipe to put it to good use! Don't worry if you don't have it—Japanese dashi powder also works as a great substitute.
Ingredients (serves 4) 2 tbsp of cooking oil 1 tbsp of minced ginger, 2.5 tbsp of diced garlic, diced 3 scallions, diced and separate the white and green parts 1 large tomato, cut into bite-sized pieces 1 qt / 4 cups stock (chicken, beef, or vegetable stock all work) 400g / 1 package of silken tofu, cubed 170g / 6 oz of mushrooms 200g / 7 oz peeled and deviened shrimp 1.5 tbsp of oyster sauce 2 tbsp of dried flounder powder Salt to taste
AI Generated·May contain errors
Hi everyone, I'm Mandy. Welcome to SoupWTV. Today we're making an easy comforting shrimp mushroom
tofu soup. This dish is everything I love about Chinese home cooking. Just simple ingredients
can create such a wonderful balance of textures and flavors. It is light and refreshing that you
can enjoy bowl after bowls, but it is also rich and satisfying at the same time. By the way,
if you watched my previous video where I showed you how to make homemade flounder powder,
then this recipe is the perfect demo of how to incorporate this beautiful seafood seasoning
into your daily home cooking, and you'll be amazed how much lingering umami taste
it brings to the soup instantly. So let's get started.
In a wok, add oil, minced ginger, garlic, and diced white parts of the scallions.
I reserved the green parts to garnish at the end. Turn the heat to medium low and stir for a few
minutes or until the aromatics are golden brown and fragrant. This simple step creates the flavorful
foundation of the soup. Add one large tomato, which I diced into bite-sized pieces. Continue
cooking until it softens and starts to break down. The tomato here adds a vibrant color,
a touch of sweetness, and just enough acidity to brighten the broth. If you don't have a fresh
tomato on hand, about one and a half tablespoon of tomato paste will also work. Add silken tofu,
which I cut into cubes, and mushrooms. I'm using two kinds, so each one brings its own
personality to the soup. If you can't find these exact varieties, don't worry, just use whatever
mushrooms you have available. Pour in 4 cups of stock and bring the soup to a boil. Then reduce
the heat to low and let it simmer for about 3 minutes. Now add the shrimp and cook for a minute
or until they just turn pink. Season it with one and a half tablespoon of oyster sauce and
two tablespoons of dried plunder powder. The natural MSG in Cantonese cuisine, just a couple
of spoonful makes such a remarkable difference. Give the broth a taste. The chicken stock I used
already contains sodium, so I don't need to add any extra salt. If you use unsalted stock,
you will have to add some salt to taste. Garnish with some green scallions and we're done.
There are lots of soup recipes that require hours of simmering, but most days you just need
something quick and easy. So 15-minute soups like this are popular in Cantonese kitchens.
Using everyday ingredients, treat them with a little care and love, and you can create
a bowl of soup that is so healthy, comforting, and incredibly satisfying.
