Description
A delightful and light soup made with napa cabbage, tofu, and mushrooms in a comforting broth.
Ingredients
Scale
- 1 napa cabbage, chopped
- 1 block of firm tofu, cubed
- 1 cup mushrooms, sliced
- 4 cups chicken broth (or vegetable broth for a vegan option)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat the sesame oil over medium heat in a large pot.
- Add the chopped napa cabbage and sliced mushrooms. Sauté for about 5 minutes until softened.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat, then add the cubed tofu and soy sauce. Simmer for another 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
For a gluten-free version, use tamari instead of soy sauce. Feel free to customize with other vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg