Tofu and Shrimp Puffs Soup

Tofu and Shrimp Puffs Soup

Course Soup
Cuisine Asian


  • 2 tablespoons granola oil
  • 1/4 cup minced onion
  • 4 cups chicken stock
  • 3/4 cup firm tofu cubed
  • 3/4 cup shrimp puffs prepared
  • 1/4 cup leeks chopped
  • 1-1/2 tablespoons MAYA Cornstarch dissolved in
  • 3 tablespoons water
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 piece egg
  • drops of sesame oil
  • spring onions finely chopped for topping


  1. In a medium saucepan, heat oil and sauté onion until translucent.
  2. Pour the stock and bring to a boil.
  3. Add tofu, shrimp puffs and leeks.
  4. Thicken with the dissolved cornstarch mixture.
  5. Stir until stock slightly thickens and becomes transparent.
  6. Season with salt and pepper to taste. Turn off heat.
  7. Stir in egg gently until it forms thread like effect consistency. Remove from heat.
  8. Garnish with green onions. Serve hot.

One thought on “Tofu and Shrimp Puffs Soup

  1. Estrellita E. Valle says:

    Thank you so much for the recipes,actually I got one of your books,the Maya cookfest 1,and I cook recipes from this book,my best loved recipe here is the carrot cake by Marita D. Moreno,so yummy …:-) more recipes pls…

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