Ingredients
Scale
- 1 medium Napa cabbage, chopped
- 14 oz firm tofu, cubed
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Instructions
- Step 1: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Step 2: Add the chopped Napa cabbage to the pot and stir-fry for about 3-5 minutes until it begins to wilt.
- Step 3: Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle boil.
- Step 4: Once boiling, gently add the cubed tofu into the soup. Reduce heat and let it simmer for about 10 minutes to allow flavors to meld.
- Step 5: Finally, stir in the chopped green onions before serving. Taste and adjust seasoning if necessary. Enjoy your warm Napa cabbage tofu soup!
Notes
- For optimal freshness, store any leftover Napa Cabbage Tofu Soup in an airtight container in the refrigerator for up to three days, but be aware that the cabbage may soften over time.
- When reheating, gently warm the soup on the stovetop over low heat to prevent the tofu from breaking apart and to keep the flavors intact; a splash of water or broth can help restore its original consistency if it thickens.
- To elevate your serving experience, garnish each bowl with additional chopped green onions, a drizzle of sesame oil, or even some chili flakes for a delightful kick.
- For an extra layer of flavor, consider marinating the cubed tofu in soy sauce for about 15 minutes before adding it to the soup, allowing it to absorb more of that delicious umami essence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American