15-Minute Shrimp Soup with Tofu and Kale

A super easy, healthy, and hearty one-pot soup that takes no time to make. Serve it with some toasted bread or simply as-is for a light dinner. {Gluten Free adaptable}

A big pot of shrimp soup with tofu and kale

I developed this 15-minute shrimp soup recipe while I was on a low-carb diet. After moving from China to the US two years ago, I gained almost 20 pounds in one year and was struggling to get back into shape. I tried many methods involving cardio and weight training. During the process, I was on a diet that required me to count macronutrients to lose body fat. It meant that I needed to closely monitor the carbs, protein, and fat I ate every day to keep within the parameters.

Long story short, after a lot of struggle, I successfully lost the weight I’d gained, changed my lifestyle to a healthier one, and gained a lot of strength. The calorie- and macronutrient-counting and strict diet didn’t stick. But I developed a habit of being conscious of what I’m putting into my mouth. I’ve tried my best to stay away from highly processed food and fast food.


Three small bowls of shrimp soup with tofu and kale

When I cook at home, I try to incorporate more lean protein and vegetables, less fat, and fewer carbs into my meals . I do indulge in fried noodles and Korean BBQ once in a while. But 80% of the time, I try my best to eat healthy and balanced meals.

During my days of dieting, I developed a number of recipes that are not only easy to make, but also contain optimal nutritional composition. The easy vegetarian lentil stew was one product of that experiment, and I still cook it all the time. This dish is another favorite that I make often, especially after a workout, to help me recover. It contains tons of lean protein, next-to-no fat, and a healthy load of vegetables. The soup really fills me up so I won’t crave any meat or sweets afterwards.

It’s a super simple recipe so I will spare the cooking notes. The one thing that I really want to share is how easy it is to make a flavorful meal with a couple of Asian ingredients and cooking techniques. For example, the quick marinade will keep the shrimp juicy and tender while cooking. The green onion, ginger, and soy sauce will add tons of flavor to the soup. Even though you only need a quick boil to cook the ingredients through, the soup will still be rich enough to satisfy, even as a full meal.

A big pot and three small bowls of shrimp soup with tofu and kale

More quick and healthy recipes

Closeup of a bowl of shrimp soup with tofu and kale

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

15-Minute Shrimp Soup with Tofu and Kale
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
A super easy, healthy, and hearty one-pot soup that takes no time to make. Serve it with some toasted bread or simply as-is for a light dinner. {Gluten Free adaptable}
Course: Main
Cuisine: Chinese
Keyword: weekday dinner
Servings: 4 servings
Calories: 225 kcal
Author: Maggie Zhu
  • 1 pound (450 grams) shrimp , peeled and deveined
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil (or vegetable oil)
  • 3 green onions , chopped
  • 2 teaspoons minced ginger
  • 1/2 pound white mushrooms , sliced
  • 4 cups chicken stock
  • 1 block (4 oz / 400 g) soft tofu (or silk tofu)
  • 4 kale leaves , chopped (yield about 8 cups)
  • 1/2 tablespoon soy sauce (or tamari for gluten free)
  • Salt to taste
  • 1/8 teaspoon black pepper (or to taste)
  1. Combine all the marinade ingredients in a small bowl. Stir to mix well. Let marinate for 5 minutes.
  2. Heat oil in a 3-quart dutch oven over medium heat until hot. Add the green onion and ginger. Stir a few times to release fragrance. Add the mushrooms. Stir and cook for 1 minute. Add the chicken stock and turn to medium-high heat. Cook until bringing to a boil.
  3. Add the kale leaves and the shrimp. Cook for 2 minutes. Add the tofu. Cook for another 2 to 3 minutes, or until the shrimp is cooked through and the kale turns tender. Stir in the soy sauce and add black pepper. Taste the soup. Add more salt if needed.
  4. Serve hot as a side or main.
Nutrition Facts
15-Minute Shrimp Soup with Tofu and Kale
Amount Per Serving (4 g)
Calories 225 Calories from Fat 62
% Daily Value*
Total Fat 6.9g 11%
Saturated Fat 1.3g 7%
Cholesterol 191mg 64%
Sodium 1135mg 47%
Potassium 759mg 22%
Total Carbohydrates 14.9g 5%
Dietary Fiber 2.1g 8%
Sugars 2.2g
Protein 27.4g 55%
Calcium 18%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
15-Minute Shrimp Soup with Tofu and Kale - A super easy, healthy, and hearty one-pot soup that is low-carb and packed with lean protein. So fast to make and satisfying enough to serve as a main dish. #glutenfree #shrimp #soup #healthy #superfood #recipes


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4 thoughts on “15-Minute Shrimp Soup with Tofu and Kale

  1. Erika Johnson

    This is spot on and completely delicious! I cooked it just like stated but omitted the mushrooms. Thanks for this fabulous recipe!

  2. Stuart

    Made this one last night:EXCELLENT. I did make a minor alteration. The shrimp were not cleaned sooo not wanting to waste a thing I made shrimp broth from the shells, heads and legs in the pressure cooker. A great quick sub for chicken broth. The suggested cooking method worked fast and easy with the raw shrimp being cooked perfectly in the 4 – 5 minutes as written.
    I’ll definitely do this one again. Hmmmm how would this be over ramen noodles? Gonna find out.
    Thanks Ms. Zhu. You’ve come through again.

    1. Thomas

      Very well played, Stuart – shrimp head broth is the best broth! I am sure the soup would be great with any kind of noodles. Let us know how it goes! -Mr. Zhu