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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

15-Minute Shrimp Soup with Tofu and Kale

5 from 2 votes
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}
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Main
Cuisine: Chinese
Keyword: weekday dinner
Servings: 4 servings
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)


  • 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.


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