Description
Napa Cabbage Tofu Soup is a nourishing and flavorful dish that brings warmth to your table in just 20 minutes. This quick recipe highlights tender napa cabbage and silky tofu simmered in a rich chicken broth infused with ginger and garlic. Perfect for busy weeknights or as a comforting side, this soup is easily customizable with your favorite mushrooms or herbs.
Ingredients
Scale
- 4 cups chicken broth
- 8 napa cabbage leaves, chopped
- 5 oz mushrooms (optional)
- 1/2 block soft tofu, cubed
- 4 slices ginger
- 2 green onions, sliced
- 2 cloves garlic, smashed
- 2 teaspoons light soy sauce
- 1/2 teaspoon chicken bouillon powder (or salt to taste)
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
Instructions
- In a medium pot, heat the chicken broth over medium-high heat. Add ginger slices, green onions, garlic, and soy sauce.
- Once boiling, add the white part of the napa cabbage and mushrooms (if using). Cook for about 4 minutes until softened.
- Stir in the green part of the napa cabbage and tofu. Cook for an additional 2-3 minutes.
- Season with chicken bouillon powder (or salt) and white pepper. Drizzle with sesame oil before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 2g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg