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Napa Cabbage Soup

Napa Cabbage Soup Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 75
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp minced ginger
  • 6 cups low-sodium chicken or vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 small napa cabbage (about 1 lb), halved, cored, and thinly sliced
  • 4 oz firm tofu, cut into small cubes
  • 2 green onions, thinly sliced
  • salt, to taste
  • white pepper, to taste

Method
 

  1. Heat oil in a medium pot over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
  2. Pour in broth, soy sauce, and sesame oil. Bring to a gentle boil, then add cabbage and tofu. Reduce heat and simmer until cabbage is tender but still has a bite, 5 to 7 minutes.
  3. Season with salt and white pepper, ladle into bowls, top with green onions, and serve hot.

Notes

The soup base can be made a day ahead and refrigerated. If you want the cabbage to keep more of its crispness, add it only when you reheat the soup rather than during the initial simmer.