Napa Cabbage and Tofu Soup

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Soup

Cuisines: Chinese

Ingredients: Tofu Vegetables

Prep Time: 30 mins

Cook Time: 2 hours

Total Time: 2 hours 30 mins

Serves: 8

Ingredients

• 500 gram pork bones
• 2 inch ginger, peeled and bruised
• 8 cups water
• 1 napa cabbage (about 800 gram), cut into 2 inch squares
• 2 carrots (about 200 gram), peeled and cut into wedges
• 2 tomatoes, cored and cut each into quarters
• 1 tablespoon salt
• 1/2 tablespoon sugar
• 1 firm tofu (about 300 gram), cut into 1 inch cubes
• Garnish
• 2 scallions, thinly sliced diagonally
• 1 inch ginger, peeled and cut into match sticks

Instructions

1. Boil pork bones, ginger, and water in a big soup/stock pot. Reduce heat, cover, and simmer for 1 hour.
2. Remove the pork bones and ginger, then drain to remove scums and impurities from the stock. Return the stock to the pot.
3. Bring the stock back to a boil, add napa cabbage, carrots, and tomatoes. Season with salt and sugar, cook until carrots are tender and napa cabbage is almost translucent.
4. Add tofu cubes and cook for another 3 minutes. Adjust seasoning (salt and sugar) as needed. Turn off heat, serve hot and garnish with some scallions and ginger.