Quick Shrimp Soup with Kale and Tofu


Quick Shrimp Soup with Kale and Tofu

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. 


A big pot of shrimp soup with tofu and kale


This quick shrimp soup recipe is a healthy to lost weight and when you are on a low-carb diet.


Quick Shrimp Soup with Kale and Tofu


There are a number of recipes that are not only easy to make, but also contain optimal nutritional composition you can search on some blogs. Especially after a workout, to help you recover. It contains tons of lean protein, next-to-no fat, and a healthy load of vegetables. The soup really fills you up so you won’t crave any meat or sweets afterwards.

It’s a super simple recipe. 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.


Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins


Quick Shrimp Soup with Kale and Tofu



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)

Quick Shrimp Soup with Kale and Tofu


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.