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Weight Control


Chicken and Shrimp Soup with Tofu

Chicken and Shrimp Soup with Tofu


  • 2 tbsp sesame oil
  • 2 scallions, thinly sliced diagonally
  • 1 carrot, coarsely grated
  • 3 oz dried chinese mushrooms
  • 3 oz portebella mushroom
  • 4 cups chicken stock
  • 1/2 tsp chinese five-spice powder
  • 1 tbsp garlic, minced
  • 1 tsp chili sauce
  • 2 tbsp light soy sauce
  • 1/4 lb chicken breast
  • 2 oz country ham, sliced thin
  • 4 1/2 oz large peeled shrimp or peeled jumbo shrimp, defrost if frozen
  • 1/2 bunch watercress, trimmed and roughly chopped (or substitute spinach)
  • 1 egg, well beaten
  • 3 oz tofu, cut cubed
  • Salt and pepper
  • 4 large shrimp in shells, to garnish (optional)
  • Cilantro, to garnish (optional)


  1. Heat the oil in a pot, swirling it around until really hot.
  2. Add the scallions and stir-fry for a minute, add the carrots and mushrooms, and continue to cook for about 2 minutes.
  3. Add the stock and bring to a boil, season to taste with salt and pepper, five-spice powder, and soy sauce, and simmer for 5 minutes.
  4. If the shrimp are really large, cut them in half before adding to the pot and simmer for 3-4 minutes.
  5. Add the watercress to the pot and mix well, then slowly pour in the beaten egg in a circular movement so that it cooks in threads in the soup.
  6. Adjust the seasoning and serve each portion topped with a whole shrimp.
  7. Garnish with cilantro, if desired.

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