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Napa Cabbage and Tofu Soup

A great soup starts with a great stock. With great stock at hand, even something really simple like napa cabbage and tofu soup can taste heavenly. For Chinese soup like this, I either use chicken stock or pork stock, both made with plenty of bones and ginger. I use pork stock for this recipe, but you can change it to chicken stock. If in a pinch, you can just use water for a vegetarian version. ♥

Napa Cabbage and Tofu Soup
Napa Cabbage and Tofu Soup

Napa Cabbage and Tofu Soup

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 2 hours

Total Time: 2 hours 30 mins

Serves: 8

Print Recipe


  • 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


  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.
Indonesian Pantry
Indonesian Kitchen


  • Leah Leah says:

    Made this soup for lunch: I had only one tomato, so I added a tablespoon of tomato paste. Turned out very very nice, seasoning is perfect and I'm so pleased to serve tasty food to my suami Indo:))

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