I’ve truly fallen in love with this bowl of tofu soup — a dish that looks simple and homey, yet tastes incredibly comforting.

This time, the white fungus had been simmered long enough to completely melt into the broth, leaving behind a smooth, velvety, gelatinous richness.

The tofu was fresh and silky-soft, melting instantly on the tongue. Together with the shrimp, it created a deep savory foundation for the whole bowl. After all, umami is simply the taste of amino acids produced when protein-rich foods break down — and this soup is full of it.

With a pinch of white pepper, the flavor becomes wonderfully close to that of a rich chicken broth — even though it contains absolutely nothing related to chicken.

🥢 Main Ingredients

Fresh tofu, Shrimp, White fungus (tremella) soup, Diced winter bamboo shoots, Red chili, Diced carrot

White pepper, Chopped scallions, Salt & Oil

🥢 Simple Steps

1，Start with cleaned shrimp：

In a hot pan with oil, add minced garlic and red chili, and stir-fry over high heat. Smell the fragrance of the garlic, then add the shrimp. Shrimp cooks very quickly, so keep the time short.

When the shrimp just changes color, add a few drops of cooking wine. It will instantly smoke, taking away any unwanted fishy smell. Turn off the heat and set aside.

It looks like a simple stir-fry, but the timing of adding the cooking wine is key. If added too early, the wine’s flavor and extra moisture can get trapped in the ingredients. After a brief stir-fry, the pan’s temperature rises back to the wine’s boiling point — that’s the perfect moment to add it.

2，In a clean pot, pour in the prepared thick white fungus (tremella) soup, fresh tofu, diced winter bamboo shoots, and diced carrot. Simmer over medium heat, stirring constantly. The tofu will naturally break into small pieces. Add white pepper and a pinch of salt (since there’s white pepper, you can keep the salt light). Continue stirring until the broth becomes thicker.

3，Add the stir-fried shrimp, along with the red chili, into the simmering soup. Stir for 2–3 minutes, allowing the shrimp flavor to fully infuse the broth. Then, remove from heat and serve.

🥢 Tips & Notes

Stirring over medium heat is crucial：The ingredients are rich in protein, which easily stick to the pan if overheated. Besides prevent ing sticking, constant stirring also help to thicken the soup and deepen the flavor.