Ragdoll Chaos Soup with Surprise Tofu 'Bubbles'

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A playful soup where delicate tofu cubes 'pop' like ragdoll physics, served with a tangy citrus swirl. This asian-inspired soups (vegetarian) ready in about 18 minutes pairs vegetable broth, pressed and cubed firm tofu, peeled and deveined shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups vegetable broth
• 14 oz, pressed and cubed firm tofu
• 6 oz, peeled and deveined shrimp
• 2 cups baby spinach
• 2 tbsp lime juice
• 1/4 cup, chopped fresh cilantro
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Bring 4 cups vegetable broth to a gentle simmer in a medium pot over medium-low heat, then add 14 oz cubed tofu and 6 oz shrimp; cook for 3 minutes until shrimp turn pink and opaque but remain tender.
2. Step 2: Stir in 2 cups baby spinach until wilted, about 1 minute, then remove pot from heat and immediately add 2 tbsp lime juice, 1/4 cup chopped cilantro, 1 tsp sesame oil, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes.
3. Step 3: Gently swirl the pot to create a 'ragdoll' effect where tofu cubes break into soft, irregular shapes without dissolving, ensuring no large chunks remain—simmer for 30 seconds to meld flavors before serving.