This simple tofu soup recipe gets sweetness from napa cabbage and richness from a few eggs.It is deliciously warm and comforting, and incredibly easy to make.  With just 11 ingredients—most of which you probably already have in your kitchen (stock, water, white pepper, sesame oil, salt), you can make a tasty tofu soup that’s actually both flavorful and filling!  Tofu & Napa Cabbage: A Winter Pairing Napa cabbage and tofu are a great duo in Chinese cuisine, as they are often showcased together in winter meals.These two ingredients bring out the best in each other.   Napa cabbage is a hardy vegetable that can survive throughout winter.

Moreover, its natural sweetness intensifies in the colder months.(Hardy vegetables develop sugars to resist frost.) You can try it in some of our other napa cabbage recipes, like our Sichuan Napa Cabbage, Rice Cakes with Napa Cabbage & Pork, and Pork Cabbage Potstickers.  For this soup, I like to cook the cabbage for a long time.The longer it cooks, the more flavorful it gets.  Tofu is another year-round staple.

Admittedly, using the two of them in soups is nothing new.(See our Fish Tofu Soup).But the combination just works.

The soft tofu and tender napa leaves are a great textural pairing as well.   More supermarkets are carrying napa cabbage these days, so this nourishing soup can be yours in a flash! If you have leftovers, all the better.This soup, like many others, tastes better the next day

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