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}
Servings: 4 servings
Ingredients
Marinade
- 1 pound (450 grams) shrimp , peeled and deveined
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Soup
- 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)
Instructions
- Combine all the marinade ingredients in a small bowl. Stir to mix well. Let marinate for 5 minutes.
- 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.
- 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.
- Serve hot as a side or main.
Nutrition
Serving: 4g, Calories: 225kcal, Carbohydrates: 14.9g, Protein: 27.4g, Fat: 6.9g, Saturated Fat: 1.3g, Cholesterol: 191mg, Sodium: 1135mg, Potassium: 759mg, Fiber: 2.1g, Sugar: 2.2g, Calcium: 180mg, Iron: 3.6mg