Napa Cabbage Tofu Soup (白菜豆腐汤)

Napa Cabbage Tofu Soup (白菜豆腐汤)

from omnivorescookbook.com
20 min
4 servings

A super fast and easy napa cabbage tofu soup with mushrooms simmered in chicken broth for a comforting and hearty taste. It is a great side dish to add to your dinner table for extra color and nutrition. {Gluten-Free Adaptable}To make the dish gluten-free, use tamari instead of soy sauce.

Ingredients

  • 4 cups chicken broth
  • 4 slices ginger
  • 2 green onions , sliced
  • 2 cloves garlic , smashed
  • 2 teaspoons light soy sauce
  • 8 napa cabbage leaves , sliced to bite-size pieces (yield 8 cups after cutting)
  • 5 oz (140 g) mushrooms of your choice , sliced to bite-size pieces (Optional) (*Footnote 1)
  • 1/2 block soft tofu , sliced to bite-size pieces (*Footnote 2)
  • 1/2 teaspoon chicken bouillon powder (or salt to taste)
  • 1/4 teaspoon white pepper
  • 1 teaspoon sesame oil

Directions

  1. 1

  2. 2

    Heat the chicken broth in a medium-size pot over medium-high heat. Add the ginger, green onion, garlic and light soy sauce.

  3. 3

    When the broth starts to boil, add the white part of the napa cabbage and mushrooms (if using enoki mushrooms, add them later). Cook for 4 minutes, until the white part of the cabbage starts to soften.

  4. 4

    Add the green part of the napa cabbage and tofu and continue cooking for another 2 to 3 minutes. If you are using enoki mushrooms, add them now.

  5. 5

    Add the chicken bouillon powder (or salt), white pepper, and drizzle with sesame oil. Adjust seasoning by adding more salt if needed. Serve hot.