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Napa Cabbage Tofu Soup

Napa Cabbage Tofu Soup: Comforting Bowl of Deliciousness

A delightful Napa Cabbage Tofu Soup that combines hearty veggies and silky tofu in a rich, flavorful broth.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups chicken broth or vegetable broth for a lighter option
  • 4 slices ginger fresh ginger enhances flavor significantly
  • 2 pieces green onions sliced; scallions can be a substitute
  • 2 cloves garlic smashed; shallots are a great alternative
  • 2 tsp light soy sauce swap for tamari to ensure gluten-free
For the Soup
  • 8 leaves Napa cabbage sliced; regular green cabbage works too
  • 5 oz mushrooms sliced; spinach can replace them
  • 1/2 block soft tofu sliced; firm tofu can be used for a different texture
  • 1/2 tsp chicken bouillon powder or salt; adjust salt based on broth used
  • 1/4 tsp white pepper black pepper can be used as an alternative
  • 1 tsp sesame oil adds nuttiness; use sparingly

Equipment

  • Medium pot

Method
 

Step-by-Step Instructions
  1. In a medium pot, heat 4 cups of chicken broth over medium-high heat until it begins to simmer. Add the ginger slices, sliced green onions, and smashed garlic cloves. Pour in the light soy sauce and stir gently. Allow these aromatics to infuse for about 5 minutes.
  2. Once the broth is boiling, drop in the white parts of the sliced napa cabbage and the mushrooms. Cook for approximately 4 minutes, stirring occasionally.
  3. Add the green parts of the napa cabbage and the sliced soft tofu to the pot. Let everything simmer together for an additional 2-3 minutes.
  4. Stir in the chicken bouillon powder or salt, followed by the white pepper and sesame oil. Adjust seasoning as necessary, allowing the flavors to meld.
  5. Ladle the hot napa cabbage tofu soup into bowls, garnishing with extra sliced green onions if desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

This soup is best enjoyed fresh, but can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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