Description

This comforting soup features tender napa cabbage and delicate cubes of tofu simmered in a savory, clear broth. Finished with fresh green onions, it offers a harmonious blend of mild, earthy flavors and soft textures, making it a light yet satisfying meal.

Ingredients

Scale

1 tablespoon neutral oil (like canola or vegetable)
2 cloves garlic, minced
1 inch fresh ginger, grated
6 cups vegetable broth
1 small head napa cabbage (about 1.5 lbs), chopped into 2-inch pieces
1 block (14-16 oz) extra-firm tofu, pressed and cubed
2 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
2 green onions, thinly sliced, for garnish
Salt and freshly ground black pepper to taste

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Instructions

Heat the neutral oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant, being careful not to burn them.
Pour in the vegetable broth and bring it to a gentle simmer.
Add the chopped napa cabbage to the simmering broth. Cook for 5-7 minutes, or until the cabbage has softened and wilted.
Gently add the cubed tofu to the pot. Stir in the soy sauce and sesame oil. Continue to simmer for another 3-5 minutes, allowing the tofu to heat through and absorb the flavors.
Taste the soup and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish generously with fresh sliced green onions before serving.

Notes

Pressing the tofu before cubing helps it maintain its shape and absorb more flavor.

For a richer broth, you can add a dried shiitake mushroom or a piece of kombu while simmering.

This soup is excellent served with a side of steamed rice.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 180
Fat: 9g
Carbohydrates: 12g
Protein: 14g