Chinese Cabbage And Tofu Soup Recipes

CHINESE SOUP WITH TOFU

Steps:

• In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
• Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
• While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
• After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.

CABBAGE AND TOFU DUMPLING SOUP

Steps:

• Dumplings: Blend tofu with water until smooth.
• Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2-inch balls and set aside.
• Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and saute over medium heat until golden.
• Add water and bay leaf; return to a boil.
• Add dumplings, cover and simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf.
• Dilute soy sauce in a bit of the broth, then add to the soup. Simmer for another 5 minutes. Serve garnished with scallions.

CABBAGE AND TOFU SOUP

Steps:

• In a soup kettle, combine water, oregano, peppercorns and bay leaves.
• Bring to a boil, then reduce to a simmer, cover lightly, and cook, stirring occasionally for about 10 minutes.
• Remove from heat, strain and discard vegetable matter, and return liquid to the pot.
• Add the tofu, tomatoes, beans, carrots, onions, and wine.
• Return to a boil, reduce to a simmer, and continue to cook, stirring, for about 10 minutes.
• Add the pepper flakes and cabbage, and continue to cook for about 20 minutes longer, or until all the vegetables are tender.
• Adjust salt and pepper to taste and serve immediately.

BAICAI DOUFU TANG (CHINESE CABBAGE AND TOFU SOUP)

Steps:

• Separate cabbage leaves then wash and drain. Stack leaves together and cut lengthwise into halves. Cut leaves again, into 2" long pieces.
• Bring stock to boil in a pot then add ginger, rice wine, salt and cabbage. Cook over medium heat for 15 minutes with lid.
• Add tofu, stirring softly to prevent it sticking. Cover. Cook for another 2 minutes over medium heat.
• Transfer to serving dish, garnish with green onion and cilantro and sesame oil.

EASY CHINESE STEAMED TOFU AND CABBAGE

Steps:

• Place steamer in pot and fill pot only until water reaches bottom of steamer.
• Place on stove and pour in cabbage and tofu, cover with water simmering.
• Cook until desired tenderness is reached (I like my cabbage very soft and will cook for about 15 minutes).
• When done, top with 3 teaspoons of soy sauce and mix.
• Remove from steamer and ENJOY!

CHINESE CABBAGE AND BEAN CAKE SOUP

Steps:

• In a stockpot add in broth, shrimps, ginger, bamboo, salt, oyster sauce and white part of the green onion brings to a rolling boil. Reduce to a simmer for 5 minutes add in bean cake, cabbage and green onion bring back to a rolling boil. Adjust season to taste and turn off heat. Serve hot.

CHINESE CABBAGE AND TOFU SOUP

Steps:

• Heat the oil in a large soup pot. Add the onion and sauté over low heat until golden.
• Add the remaining ingredients except the snow peas and tofu. Bring to a rapid simmer, then lower the heat. Cover and simmer over low heat for 10 minutes.
• Remove from the heat. Stir in the snow peas and tofu and let the soup stand for 30 minutes. Heat through and serve at once.
• Nutrition Information
• Per serving:
• Calories: 117
• Total fat: 5g
• Protein: 5g
• Fiber: 4g
• Carbohydrate: 14g
• Cholesterol: 0mg
• Sodium: 415mg