Kitchen InFerno: Shrimp Soup

It’s nearing the end of the semester, and I am lacking a certain drive to cook up delicious concoctions. However, yesterday I found a ton of basics in my fridge and freezer and decided to see what I could do to create something delicious out of not much of anything.

I absolutely LOVED this soup! It is deliciously flavorful and takes about 20 minutes to cook. It’s great leftover so you don’t have a ton of meals to make for yourself this close to the end of the semester. Plus, you can substitute the tofu and shrimp with any other kind of protein, whether that is chicken, steak, fish, or even beans – whatever you have in your kitchen!

Happy cooking and congrats on making it through the semester!

What you’ll need:

1 carton chicken broth
2 cups shrimp (I used precooked and they got a little tough…)
1 ½ cups extra firm tofu
Couple handfuls spinach (it cooks down so much you really can use as much as you want)
1 ½ cups frozen corn
½ cup diced onion
1 teaspoon minced garlic
¼ teaspoon crushed red pepper flakes
½ teaspoon old bay seasoning (or to taste)
¼ teaspoon salt
Sprinkle of grated Parmesan cheese

What to do:

1. Warm broth in a medium-sized pot on medium heat. Add onion and garlic and let simmer for about 5 minutes.
2. Cube tofu and lay out on a plate on a papertowel while dabbing the top of the cubes with another layer of paper towels. (It’s important to drain the tofu because it holds so much water and will water down the flavor of the soup.)
3. Thaw frozen corn in a bowl in the microwave.
4. Add corn, spinach, old bay seasoning, salt and red pepper flakes to broth. Stir and cook for about 15 minutes.
5. Add tofu and shrimp. (Shrimp cooks up quickly so you don’t want to cook the soup long once it’s added. Also, stirring too much will break up the tofu.)
6. Serve with a sprinkle of Parmesan.