Napa Cabbage Tofu Soup (白菜豆腐汤)
User Reviews
5
Napa Cabbage Tofu Soup (白菜豆腐汤)
Description
Napa Cabbage Tofu Soup (白菜豆腐汤) highlights the delicate flavors of tofu and napa cabbage simmered in a gently spiced chicken broth. The broth is prepared with ginger slices, smashed garlic, and green onions, enhanced by light soy sauce and a touch of sesame oil to round out the flavors. Optional mushrooms add texture and an earthy note, balancing the sweetness of the cabbage. The soup cooks quickly, with the white and green parts of the cabbage added in stages to preserve their textures.
The combination of silken tofu and vegetables results in a silky mouthfeel with tender, bite-sized pieces. Seasoning with chicken bouillon powder and white pepper brings warmth and depth without overwhelming the subtle profile. This soup is best served hot as a light starter or alongside other dishes in a meal. Mushroom choices can vary, from enoki to oyster mushrooms, each contributing unique nuances.
To keep tofu firm and flavorful, slice it to bite-sized pieces and add at the proper time in the cooking process. Adjust saltiness to taste since soy sauce and bouillon contribute sodium. The soup is quick to prepare and suitable for those seeking a mild, nourishing broth-based dish.
Ingredients
- 4 cups chicken broth
- 4 lices ginger
- 2 green onions , sliced
- 2 cloves garlic , smashed
- 2 teaspoons soy sauce light
- 8 Napa cabbage leaves , sliced to bite-size pieces (yield 8 cups after cutting)
- 5 oz mushrooms sliced to bite-size pieces (Optional) (*Footnote 1, of your choice
- 1/2 soft tofu sliced to bite-size pieces (*Footnote 2, block
- 1/2 teaspoon chicken bouillon powder (or salt to taste)
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
Instructions
- Heat the chicken broth in a medium-size pot over medium-high heat. Add the ginger, green onion, garlic and light soy sauce.
- 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.
- 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.
- Add the chicken bouillon powder (or salt), white pepper, and drizzle with sesame oil. Adjust seasoning by adding more salt if needed. Serve hot.
Notes
- Various mushrooms such as oyster, enoki, shimeji, and common white or brown mushrooms work well in this soup.
- Use firm or medium tofu by adding it with the napa cabbage whites for better texture retention.
- Add enoki mushrooms later in the cooking process as they require less cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 67kcal | 3% |
| Carbohydrates | 6.4g | 2% |
| Protein | 6.3g | 13% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 440mg | 18% |
| Potassium | 541mg | 12% |
| Fiber | 2.4g | 10% |
| Sugar | 2.7g | 5% |
| Calcium | 267mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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