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Napa Cabbage Tofu Soup

Napa Cabbage Tofu Soup: Comfort Food in 20 Minutes

Napa Cabbage Tofu Soup is a warm, nutritious dish ready in 20 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups Chicken Broth Substitute with vegetable broth for a vegetarian option.
  • 4 slices Ginger Adds warmth and aromatic flavor.
  • 2 Green Onions Sliced; can replace with chives if necessary.
  • 2 cloves Garlic Smashed; enhances aroma and taste.
  • 2 tsp Light Soy Sauce Substitute with tamari to make gluten-free.
For the Vegetables
  • 8 leaves Napa Cabbage Sliced; main vegetable component.
  • 5 oz Mushrooms Optional; can use any choice of mushroom or omit.
For the Tofu
  • 1/2 block Soft Tofu Can substitute with firm or medium tofu.
For Seasoning
  • 1/2 tsp Chicken Bouillon Powder Enhances broth flavor.
  • 1/4 tsp White Pepper Can reduce or omit based on preference.
  • 1 tsp Sesame Oil Completes the soup with a nutty aroma.

Equipment

  • Medium-sized pot

Method
 

Step-by-Step Instructions
  1. In a medium-sized pot, pour in 4 cups of chicken broth and set it over medium-high heat. Add the ginger slices, sliced green onions, smashed garlic cloves, and light soy sauce. Stir gently to combine and bring the mixture to a gentle boil, which should take about 3-5 minutes.
  2. Once your broth is boiling, add the white parts of the napa cabbage along with the mushrooms, if you're using them. Let the mixture cook for about 4 minutes, stirring occasionally, until the napa cabbage starts to soften.
  3. Next, carefully add the green parts of the napa cabbage and the sliced soft tofu into the pot. Allow them to cook for an additional 2-3 minutes until the green cabbage is wilted and the tofu is heated through.
  4. Stir in the chicken bouillon powder or salt, followed by the white pepper, adjusting the seasoning to your taste. Drizzle in the sesame oil to finish off your Napa Cabbage Tofu Soup.
  5. Ladle the steaming Napa Cabbage Tofu Soup into bowls, making sure to distribute the chunks of tofu and vibrant vegetables evenly. Serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 15gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Store your Napa Cabbage Tofu Soup in an airtight container for up to 3 days. For longer storage, freeze the soup in portions for up to 2 months.

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