Asian noodle soup with tofu and shrimp

Total Time
40 min
20 min
20 min
This delicately flavored soup is a meal in a bowl and a great way to enjoy heart-healthy tofu. It nicely complements the bok choy, snow peas, shrimp, water chestnuts, and capellini. All you need is one saucepan to make this recipe, which makes cleanup a breeze. Instead of simmering on the stovetop for hours, this recipe takes just 40 minutes from start to finish. Also, a few years ago, some of these ingredients would have required a trip to an Asian grocery store or market. Today, they’re easy to find in almost any supermarket, or you can also find them online.


Reduced-sodium chicken broth

8 cup(s)

Uncooked bok choy

4 cup(s), trimmed and sliced

Snow peas

¾ cup(s), trimmed and cut into 1-inch pieces

Uncooked shrimp

¼ pound(s), small, fresh or frozen, peeled and deveined

Low sodium soy sauce

2 tsp

Dark sesame oil

2 tsp, or any variety

Uncooked scallion(s)

7 medium, trimmed and sliced

Firm tofu

8 oz, sliced 1⁄4 -inch thick, then into 1-inch squares

Canned water chestnut(s)

8 oz, drained

Uncooked capellini

4 oz

Rice vinegar

1 tsp, or white-wine vinegar

Black pepper

tsp, freshly ground, or to taste


  1. Bring the broth to a boil in a large saucepan or Dutch oven. Add the bok choy, snow peas, shrimp, soy sauce, and oil. Return to a boil, reduce the heat, and simmer until the bok choy and snow peas are tender but still crunchy and the shrimp are pink but still opaque, about 5 minutes.
  2. Add the scallions, tofu, water chestnuts, capellini, vinegar, and pepper. Cook until the capellini are barely tender and the soup is heated through, about 5 minutes. Yields 1 3/4 cups per serving.