Soups a Snack: Cut (Tofu) and Paste (Shrimp)

After having a version of this great-tasting, low-fat Chinese vegetable soup in a Chinatown restaurant, I decided to try to re-create it. It’s one of those dishes that is substantial enough for a main course yet is light tasting.

Nonfat chicken broth is simmered with garlic and ginger, then allowed to steep to develop more flavor.

To keep the fat count down, I used low-fat tofu. And instead of stuffing the tofu--a more difficult technique--the shrimp paste is pressed onto the outside of the tofu. I found that spreading a little cornstarch over the tofu just before pressing on the shrimp paste helped “glue” the mixture into place.

When ready to cook, gently lift the tofu cubes into the broth, shrimp-side up.

Just before serving, spoon the hot broth over lettuce leaves. The broth “cooks” the lettuce enough to make it limp, yet leaves a slight crunch, which gives the soup a nice texture and flavor.

CHINESE VEGETABLE SOUP WITH TOFU

1 quart nonfat chicken broth

2 cloves garlic, sliced

4 slices ginger root, about 1/4-inch thick

1/4 pound shrimp, peeled and minced (about 1/3 cup)

1 teaspoon minced green onion

1/2 teaspoon minced ginger root

1/4 teaspoon salt

1/4 teaspoon sesame oil

1 1/2 teaspoons cornstarch plus extra for dusting

1/2 egg white (about 1 tablespoon)

1 (10 1/2-ounce) box firm, low-fat tofu, drained

1 (3.325-ounce) can straw mushrooms, drained or 4 ounces fresh straw mushrooms

Several iceberg lettuce leaves

Green onion strips

Cilantro leaves

Combine chicken broth, garlic and ginger in 4-quart saucepan. Bring to boil. Reduce heat, cover and simmer about 5 minutes to blend flavors. Remove from heat and let stand covered for few minutes while preparing tofu cubes.

Combine minced shrimp, minced green onion, minced ginger, salt, sesame oil, 1 1/2 teaspoons cornstarch and egg white.

Cut tofu into quarters. Cut each quarter piece in half. Sprinkle bit of cornstarch on top of each piece of tofu and, using your fingers, smooth cornstarch evenly over top. Spoon and pat shrimp mixture on top of each piece of tofu.

Strain broth and add mushrooms. Bring broth to simmer. Add shrimp tofu to broth and simmer just until shrimp is cooked, 5 to 7 minutes.

To serve, line bottom of serving bowl with lettuce leaves. Spoon hot broth and shrimp tofu over lettuce. Top with green onion strips and cilantro leaves.

Makes 2 servings.

Each serving contains about:

180 calories; 1,665 mg sodium; 75 mg cholesterol; 5 grams fat; 8 grams carbohydrates; 24 grams protein; 0.14 gram fiber.