Oriental Shrimp Soup with Tofu, Vermicelli Noodles and Mushrooms




In this Soup we have some serious immune boosting, flu fighting ingredients. We have Mushrooms, Celery, Garlic, Apple Cider Vinegar, Cayenne Pepper, Seaweed and Tofu.
Dry Roasted Seaweed is one of the only natural, non-animal sources of vitamin B-12, which is essential for many cognitive and bodily functions. Vitamin B12 is responsible for the smooth functioning of several critical body processes. It is possible for the body to develop a vitamin B12 deficiency. This deficiency is usually reported with symptoms of

My two children loved the Soup very much especially my daughter she enjoys eating noodles and my son loves the shrimp and tofu. Overall, a great dish for both adults and kids. Guess what? It’s budget-friendly and healthy !


1 Package of Tiger Shrimp fresh (4 Cups of Shrimp)
1 box of Vegetable Stock
6 Cups of Water
1 Packet of Vermicelli Noodles (I used only 1 Portion)
1 pack of Extra Firm Tofu
2 packets of Dry Roasted Seaweed
4 Fresh Carrots washed and sliced
3 Stalks of Celery
2 Shallots (washed and Chopped)
6 Bulbs of Garlic
6 ozs. of Ginger peeled and sliced
2 tsp. Chinese Five Spices Powder
2 Tbsp. Fish Sauce
1 Pack Fresh Cremini Mushrooms
1 can of Baby Corns
2 tsp. Apple Cider Vinegar
1 tsp. Cayenne Pepper


Get a large Stock pot and pour your Vegetable stock into the pot add 6 Cups of water. Place the pot on medium heat. While it is getting hot. Add your washed and sliced carrots, chopped celery, shallots, ginger, Chinese Five Spice Powder, and your fresh sliced Cremini Mushrooms, Apple cider Vinegar, Cayenne pepper. Bring to a boil and let cook on medium heat for about 20 minutes.
Add your tofu that has been sliced into cubes, add your baby corn and cook for about 7 minutes. Take the pot off the heat and add your noodles. Your Vermicelli noodles only needs to cook for 1 minute.  Serve with your dry roasted seaweed.


Alice Choo-Shee-Nam—Living In Durham Community Blog
Recipe Created September 19, 2016


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