Description
A warm and comforting soup featuring tender napa cabbage, soft tofu, and a hint of ginger, perfect for chilly evenings or when you’re feeling under the weather.
Ingredients
Scale
- 4 cups chicken broth
- 1 inch ginger, sliced
- 2 stalks green onions, sliced
- 3 cloves garlic, smashed
- 3 tablespoons light soy sauce
- 4 cups napa cabbage leaves
- 1 cup mushrooms, optional
- 14 ounces soft tofu, cubed
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon white pepper
- 1 tablespoon sesame oil
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add ginger slices, smashed garlic, and green onions. Let it simmer for about 10 minutes for the flavors to infuse.
- Stir in the light soy sauce, followed by the napa cabbage leaves and tofu cubes. Allow it to cook until the cabbage wilts, roughly 5-7 minutes.
- Season with chicken bouillon powder (or salt), white pepper, and adjust to taste.
- Finish with a drizzle of sesame oil for added flavor before serving.
Notes
When working with tofu, gently press it to remove excess water for better texture. For a burst of freshness, consider squeezing a bit of lime juice over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg