How to Make Napa Cabbage Soup with Tofu | Simple Vegetarian ✅| 绍菜豆腐湯

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and fiber, while silken tofu is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher, while water is the most economical option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are less expensive but still add flavor.

Prepare the tofu by pressing it to remove excess moisture, then cut it into cubes.

Heat vegetable broth in a large pot over medium heat until simmering.

Add ginger and garlic to the pot, sautéing until fragrant, about 1-2 minutes.

Stir in the carrots and mushrooms, cooking for 3-4 minutes until softened.

Add napa cabbage to the pot, stirring until wilted, about 2-3 minutes.

Pour in soy sauce and sesame oil, mixing well to combine.

Add the cubed tofu gently, allowing it to heat through for 2-3 minutes.

Season the soup with black pepper and red pepper flakes to taste.

Serve hot, garnished with chopped green onions and cilantro.

Drizzle lime juice over each bowl before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens