Chinese Style Veggie & Tofu Soup
An easy to make and easy on the tummy soup that's light and warming. Many variations to add, too!
Sometimes you want a luscious, rich and nourishing soup; and then on other days, you just want something light and brothy that’s easy on the tummy. This is the type of soup that I can munch the leftovers on for days, and it’s a great side dish addition to my meals; it’s a great way to incorporate more veggies and protein to your diet. As I am writing this, I am thinking of my dear friend, Thai, who’s recovering from surgery and reached out about sharing some of these easy on the tums recipes - here’s one I make very often, especially in the winter days!
Cooking Ware
A donabe, or a heavy ceramic style pot is perfect for this type of soup. Keeps it warm as you eat and amazing to reheat, too. You can find it in a larger Asian grocery store, and trust me, it makes winter days so much better! I will share more soup recipes with donabe, promise.
Ingredients
Green leafy veggies of your choice - a good handful of napa cabbage chopped up to bite size (whatever fits the cooking vessel for your soup!) or a stalk of large bok choy; regular cabbage could work well, too.
Box of soft or silken tofu, cut into small cubes; it can be hard to cut this up, sometimes I just take a butter knife and cut it up in the box!
4 slices of ginger, cut into thin strips
2-3 green onions; separate the white and green part of onion; the white part can be cut into strips as well, and then the green part cut into small pieces for garnish
Enough water or broth of choice to fill a bit over 2-3 of your pot (I like to put chicken bouillon powder in mine)
Other options for additions: I sometimes add mushrooms, or thinly sliced rice cakes, or thin slices of pork coated with soy sauce & corn starch.
Seasonings
2 teaspoons of sesame oil
1-2 teaspoon of white pepper, to taste
1 table spoon of soy sauce
Instructions
In your pot of choice on medium heat, add teaspoon of sesame oil, and cook the ginger and white parts of green onion till nice and fragrant
Add in the stems of your veggie of choice and stir fry for about 2 minutes. If you are adding any other meats or mushrooms, stir fry that now as well till the color changes & it’s cooked.
Add leafy part of your greens and stir fry that for about 1 minute.
Pour in liquid of choice - water or whatever broth you enjoy.
Add soy sauce and white pepper to taste; chicken bouillon or MSG works now too.
Cover and cook for 5-6 minutes on a low boil. Stir occasionally so nothing gets stuck on the bottom. If you want to add sliced rice cakes, now is a good time.
Lastly, add in your tofu into the broth; cooking for about 2-3 minutes. Add one more teaspoon of sesame oil and green parts of green onion and serve with some rice and other dishes!