15-Minute Chinese Shrimp Mushroom Tofu Soup | Easy, Healthy & Delicious

Mandy Fu Zuletzt aktualisiert: 22.07.2026Zum Rezept springen

This shrimp mushroom tofu soup is a staple in many Cantonese homes because it's quick, light, and incredibly comforting. Tender shrimp, silky tofu, and earthy mushrooms come together in a flavorful broth in just 15 minutes. A spoonful of flounder powder adds an extra layer of savory umami, but the soup is still delicious without it.

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15-Minute Chinese Shrimp Mushroom Tofu Soup | Easy, Healthy & Delicious

Mandy Fu

Ingredients

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

Directions

Heat the oil in a wok or large pot over medium-low heat. Add the ginger, garlic, and the white parts of the scallions. Sauté for 2–3 minutes, or until lightly golden and fragrant.
Add the tomato and cook until softened and beginning to break down, about 3–4 minutes. If you don't have fresh tomato, substitute with 1½ tablespoons of tomato paste.
Add the tofu and mushrooms. Pour in the stock and bring to a boil. Reduce the heat to low and simmer for 3 minutes.
Add the shrimp and cook for about 1 minute, or until they just turn pink.
Stir in the oyster sauce and flounder powder. Taste the broth and season with salt as needed. If using salted stock, you may not need any additional salt.
Garnish with the green parts of the scallions and serve immediately.

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