Napa Cabbage Tofu Soup (白菜豆腐汤)
- Serves: 4
- Time: 20 min
- Date added: 2025-11-29
Description
A super fast and easy napa cabbage tofu soup with mushrooms simmered in chicken broth for a comforting and hearty taste. It is a great side dish to add to your dinner table for extra color and nutrition.
Ingredients
- 4 cups chicken broth
- 4 slices ginger
- 2 green onions , sliced
- 2 cloves garlic , smashed
- 2 teaspoons light soy sauce
- 8 napa cabbage leaves , sliced to bite-size pieces (yield 8 cups after cutting)
- 5 oz mushrooms of your choice , sliced to bite-size pieces (Optional)
- 1/2 block soft tofu , sliced to bite-size pieces
- 1/2 teaspoon chicken bouillon powder (or salt to taste)
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
Directions
- Heat the chicken broth in a medium-size pot over medium-high heat. Add the ginger, green onion, garlic and light soy sauce.
- When the broth starts to boil, add the white part of the napa cabbage and mushrooms (if using enoki mushrooms, add them later). Cook for 4 minutes, until the white part of the cabbage starts to soften.
- Add the green part of the napa cabbage and tofu and continue cooking for another 2 to 3 minutes. If you are using enoki mushrooms, add them now.
- Add the chicken bouillon powder (or salt), white pepper, and drizzle with sesame oil. Adjust seasoning by adding more salt if needed. Serve hot.
Notes
- Many types of mushrooms work well in this soup. My favorites include oyster mushrooms, golden needle mushrooms (enoki), beech mushrooms (shimeji mushrooms) and regular white or brown mushrooms.
- You can use firm or medium tofu as well. If using these types of tofu, add them during step 2, at the same time you add the napa cabbage whites.