Tofu & Oyster Mushroom Soup with Shrimp

Tofu & Oyster Mushroom Soup with Shrimp

It started out as a Miso Soup until I realized that I don't have any miso paste. So I improvised.
Addition of Shrimp is not necessary if you don't have it.
Also Oyster mushrooms cook faster and taste sweeter but any mushroom will do. Adjust the cooking time accordingly.

Anju Purushot


  1. 4 Cups Vegetable broth
  2. 500 Grams Tofu diced
  3. 500 Grams Oyster Mushrooms diced
  4. 1 Teaspoon Ginger Paste
  5. 2 Tablespoons Soy Sauce
  6. 2 Tablespoons Tomato Ketchup
  7. 1 egg
  8. 250 Grams Shrimp Frozen
  9. 1 Tablespoon olive oil
  10. 2 Tablespoons Green Onion chopped


15 mins
  1. Add Photo

    Thaw and Saute the shrimp until pink. Keep aside

  2. Add Photo

    Saute the mushrooms and tofu lightly in a pan

  3. Add Photo

    Pour the broth into the pan, let it boil and then simmer

  4. Add Photo

    After 5 minutes, add the cooked shrimp & ginger paste in. let it simmer for 5 - 10 minutes

  5. Add Photo

    Meanwhile, mix the soy sauce and the tomato paste together and keep aside

  6. Add Photo

    Whisk the egg and slowly add to the broth while stirring. Let it simmer for 5 more minutes

  7. Add Photo

    Take about half cup of the broth and mix into the soy sauce/tomato ketchup paste until all the ingredients are well mixed

  8. Add Photo

    Add this mixture to the broth and stir. Leave for about a minute or so and take it off the gas

  9. Add Photo

    Spoon into bowls and serve garnished with green onions

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