How to make a Napa cabbage soup? It is as easy as it gets! With a few simple ingredients, you can make this in minutes. Did I mention this recipe is also vegetarian and vegan friendly? This soup is what I see as a “Mother Soup” because many of my noodle soup recipes involve this soup base. You can add meat, seafood or noodles in this soup and create a delicious meal. In this recipe, I’m adding tofu, making it vegetarian-friendly. I also consider this an all-season soup – so do not hesitate to make this in summer months. Every season is soup season in my book, but does hot weather stop you from having soups? Let me know what you think in the comments below!
Napa Cabbage & Tofu Soup Recipe
Ingredients:
- 2 teaspoon oil
- 2 ginger slices, cut each slice in half
- 1 clove garlic, chopped, optional
- 6 oz. Napa cabbage, cut in thick slices
- 2 cups vegetable or chicken stock
- 4 oz. tofu, cubed
- 8 to 10 carrot slices
- 1 stalk green onions, chopped
- 1/8 teaspoon sea salt
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
Method:
- Heat the oil in a medium-sized pot. Add the ginger and stir fry for 30 seconds. Add garlic and fry until fragrant.
- Add the Napa cabbage and stir fry for a few minutes. Season with salt and cook until the Napa cabbage has softened.
- Add the vegetable or chicken broth and bring to a boil. Cook at medium heat for 3 minutes.
- Add the tofu and carrots. Bring to a boil.
- Add soy sauce and sesame oil. Mix well and remove from heat. Finish with green onions and serve hot.
To watch how I make this Napa Cabbage and Tofu Soup, click the video below or check out my YouTube Channel.
If you enjoy making Asian-style soups, try my version of chicken noodle soup on the blog.