Chinese Cabbage and Tofu Soup
A comforting, light soup featuring tender Chinese cabbage and silky tofu in a savory broth. Quick to prepare and perfect for cold days or when you need something nourishing.
Ingredients
Chinese napa cabbage
4-5 large leaves, chopped
soft tofu
300g, cubed
eggs
2
shiitake mushrooms
4-5, sliced
cooking oil
2 tablespoons
salt
to taste
water
6 cups
Instructions
1
Prep the ingredients
Cut the tofu into bite-sized cubes. Slice the mushrooms. Chop the cabbage leaves into manageable pieces.
2
Sauté the mushrooms
Heat oil in a wok or large pan over medium-high heat. Add the sliced mushrooms and stir-fry for about 2 minutes until they soften and release their aroma. Transfer to a plate and set aside.
3
Scramble the eggs
Keep the remaining oil in the pan. Crack the eggs directly into the pan and scramble them until fully cooked. Break into small pieces with your spatula.
4
Build the broth
Pour in the water and bring to a gentle boil. The scrambled eggs will create a nice base for the soup.
5
Combine and simmer
Add the chopped cabbage to the boiling broth. Let it cook for 5-6 minutes until the cabbage becomes tender. Gently add the tofu cubes and the sautéed mushrooms. Simmer for another 3-4 minutes.
6
Season and serve
Taste and add salt as needed. Ladle the hot soup into bowls and serve immediately while warm.
