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Napa Cabbage Tofu Soup (白菜豆腐汤)

Name: Napa Cabbage Tofu Soup (白菜豆腐汤)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; 4 slices ginger; 2 green onions , sliced; 2 cloves garlic , smashed; 2 teaspoons light soy sauce; 8 napa cabbage leaves , sliced to bite-size pieces (yield 8 cups after cutting); 5 oz mushrooms of your choice , sliced to bite-size pieces (Optional) (*Footnote 1); 1/2 block soft tofu , sliced to bite-size pieces (*Footnote 2); 1/2 teaspoon chicken bouillon powder (or salt to taste); 1/4 teaspoon white pepper; 1 teaspoon sesame oil

4 servings

분량

10 minutes

활동 시간

20 minutes

총 시간

요리 시작

재료

4 cups chicken broth

4 slices ginger

2 green onions , sliced

2 cloves garlic , smashed

2 teaspoons light soy sauce

8 napa cabbage leaves , sliced to bite-size pieces (yield 8 cups after cutting)

5 oz mushrooms of your choice , sliced to bite-size pieces (Optional) (*Footnote 1)

1/2 block soft tofu , sliced to bite-size pieces (*Footnote 2)

1/2 teaspoon chicken bouillon powder (or salt to taste)

1/4 teaspoon white pepper

1 teaspoon sesame oil

방향

Heat the chicken broth in a medium-size pot over medium-high heat. Add the ginger, green onion, garlic and light soy sauce.

When the broth starts to boil, add the white part of the napa cabbage and mushrooms (if using enoki mushrooms, add them later). Cook for 4 minutes, until the white part of the cabbage starts to soften.

Add the green part of the napa cabbage and tofu and continue cooking for another 2 to 3 minutes. If you are using enoki mushrooms, add them now.

Add the chicken bouillon powder (or salt), white pepper, and drizzle with sesame oil. Adjust seasoning by adding more salt if needed. Serve hot.

영양 정보

1회 제공량

칼로리

67 kcal

지방 전체

3 g

포화 지방

0.4 g

불포화 지방

트랜스 지방

콜레스테롤

나트륨

440 mg

탄수화물 전체

6.4 g

식이섬유

2.4 g

총 당류

2.7 g

단백질

6.3 g