Shrimp Soup with Tofu and Kale

omnivorescookbook.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

subheading: Marinade:

1 pound shrimp, peeled and deveined

1 tablespoon Shaoxing wine

1 tablespoon cornstarch

subheading: Soup:

1 tablespoon olive oil (or vegetable oil)

3 green onions, chopped

2 teaspoons minced ginger

½ pound white mushrooms, sliced

4 cups chicken stock

1 (4 oz / 400 g) soft tofu (or silk tofu)

4 kale leaves, chopped (yield about 8 cups)

½ tablespoon soy sauce (or tamari for gluten free)

Salt to taste

⅛ teaspoon black pepper, or to taste

Directions at omnivorescookbook.com

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