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Easy Napa Cabbage Tofu Soup

August 13, 2015 By Lokness 14 Comments

Easy Napa Cabbage Tofu Soup 5| The Missing Lokness

Korean BBQ, steak, fries, mac and cheese, lasagna, kabobs, pot pie… Just looking at these food terms makes me very full. After a totally stuffed food frenzy weekend or vacation, don’t you have the feeling that you want something lighter and healthier for dinner? Salad maybe the first thing that comes to mind, but what if you want something aren’t cold? No problem, this recipe is for you!

This soup is very light with tons of vegetables and tofu, but absolutely flavorful. It can be made within 30 minutes. This recipe uses a bunch of Asian ingredients. They maybe a bit unfamiliar, but they are easy to handle and don’t required extra attention. Let me give a quick introduction to the special ingredients.

Easy Napa Cabbage Tofu Soup 1| The Missing Lokness

Napa cabbage – It is a type of Chinese cabbage. It is sweeter than regular cabbage. They can be eaten raw or cooked. I prefer the tender cooked ones.

Dried shrimps – These are shrimps that have been dried and shrunk. They have a strong flavor and are used as seasoning. They are often used in Chinese cuisine. They need to be soak in warm water to be soften before use.

Yam noodles – They are also known as shirataki noodles. They are made from konjac yam. They are high in fiber, but they don’t have much flavors. It is all about the slightly crunchy texture. Great to use in flavorful broth. I use the ones that are tied together like little knots, which are easier to pick up when eating.

Fish tofu – It doesn’t contain any tofu. It is more like a fish ball or fish cake. Savory and meaty. If you are a meat eater, you definitely would love some of these in your soup.

Even though dried shrimps are so small, but they are the most important ingredient in this dish. After pan frying and simmering, they brought a light umami flavor to the broth. With the flavors from shallot, garlic and ginger, the broth had a sweet flavor. It was very satisfying. Add some cabbages, yam noodles, tofu and fish tofu. It is a complete one pot meal! Healthy and tasty!

Easy Napa Cabbage Tofu Soup 4| The Missing Lokness

Easy Napa Cabbage Tofu Soup

2 – 3 servings

Ingredients:

–   1/3 cup small dried shrimps

–   1 tablespoon vegetable oil

–   1 large shallot (thinly sliced)

–   1 clove garlic (minced)

–   ½-inch ginger cube (minced)

–   3 cups low sodium chicken broth

–   2 teaspoons sesame oil

–   half a Napa cabbage (cut into 1-inch pieces)

–   7 ounces medium-firm tofu (cut into 1-inch cubes)

–   8 ounces yam noodle knots (Shirataki noodles)

–   8 fish tofu or fish balls or fish cakes

–   1 green onion (finely chopped)

–   ¼ cup cilantro (roughly chopped)

–   ground white pepper

–   salt

Directions:

  1. In a small bowl, soak the dried shrimps in warm water for 20 minutes. Pat dried with paper towels and roughly chopped.
  2. In a large pot over medium high heat, warm up 1 tablespoon oil. Add the dried shrimps and cook for 2 minutes, stirring often. Add the shallot, garlic and ginger. Cook until everything is golden brown, stirring often. Add the broth. Bring to a boil. Turn the heat down to medium. Add the sesame oil. Season with salt and dash of white pepper. Toss in the cabbages and cook until the cabbages are almost tender and transparent. Add tofu, noodle knots, and fish tofu. Cook until everything is warm through. Season with more salt if needed. Transfer to a serving bowl or pot. Top with green onion and cilantro. If you prefer, serve with hot steamed rice.

Tips:

  1. You can use any kind of fish ball products to substitute fish tofu.
  2. You can get all of these ingredients from most Asian supermarkets, like 99 Ranch Market.
  3. If you are a big eater and worry the soup is not enough, add a little bit of soup into a bowl of steamed rice and eat them together (泡飯).

(Adapted from Maria Cordero via Good Cheap Eats 3)

Filed Under: Cook, Soup Tagged With: chinese, dried shrimp, fish tofu, healthy, napa cabbage, soup, tofu, yam noodle

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Reader Interactions

Comments

  1. Monica says

    August 14, 2015 at 5:27 am

    Hi! I just made a side of napa with dried shrimp and carrots yesterday! So good and I love this kind of tofu soup. There is some nice cozy comfort in your kitchen. Very nice!

    Reply
    • Lokness says

      August 14, 2015 at 12:27 pm

      Really? Hahaha! We think alike! But yea, this kind of soup is so easy and comforting. Have a wonderful weekend Monica!

      Reply
  2. Kathleen | Hapa Nom Nom says

    August 14, 2015 at 11:56 am

    I totally know what you mean! After traveling, holidays, even weekends, I crave something light and healthy! But you’re right, a salad can only hold you over for so long. This soup sounds perfect to get your system back on track!

    Reply
    • Lokness says

      August 14, 2015 at 1:17 pm

      YES! Well said! This is the soup that is light and healthy that brings your stomach back on track. 🙂

      Reply
  3. Maggie says

    August 16, 2015 at 8:42 pm

    Looking at the dish reminds me thinking of my mom’s cooking! What a comforting soup! And I really love the idea to add fish balls into the soup. Never thought about it but it sounds heavenly!

    Reply
    • Lokness says

      August 19, 2015 at 10:14 am

      Thank you Maggie.These are the flavors that remind us of home. 🙂
      Fish balls are so needed. They are filling which would satisfied Bryan (or the meat eater). 😉

      Reply
  4. Lisa H. says

    August 16, 2015 at 11:51 pm

    Comforting dish and anything with dried shrimps will always be my in my good book 😀

    Reply
    • Lokness says

      August 19, 2015 at 10:16 am

      Hahaha! Dried shrimps are sure flavorful! Small in size, bold in flavors.

      Reply
  5. Amy Tong says

    August 16, 2015 at 11:57 pm

    such a healthy dish! You’ve got all the ingredients that my kids love in one pot! 😛

    Reply
    • Lokness says

      August 19, 2015 at 10:20 am

      Haha! Yea, it is a very healthy dish. I am a bit surprised your kids love tofu and cilantro. GOOD for them! 😉

      Reply
  6. Catherine says

    September 2, 2015 at 11:51 am

    YUM! I love tofu, so this is a must-try.

    Reply
    • Lokness says

      September 4, 2015 at 9:23 am

      Thank you Catherine! Enjoy this flavorful dish!

      Reply
  7. Kate says

    December 9, 2020 at 6:39 pm

    Hi! The dried shrimp I used were small and still had their shells and heads.
    Is that the right kind?
    It was still super tasty but I didn’t eat the shrimp….
    Thank you!

    Reply
    • Lokness says

      December 10, 2020 at 8:27 am

      Hi Kate, the ones I used that have no shell & head. It’s perfectly ok to use the ones with shells & heads if you don’t plan to eat them, just use them for flavors.😉 And so glad you like this dish! Thank you so much. 😊

      Reply

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Welcome! I'm Lokness. Currently live in San Francisco Bay Area. Grew up in Hong Kong & lived in Los Angeles for years. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
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