Ingredients
Scale
- 4 cups chicken broth
- 8 napa cabbage leaves (about 8 cups when sliced)
- 1/2 block soft tofu (cut into bite-size pieces)
- 5 oz mushrooms (optional)
- 2 cloves garlic (smashed)
- 2 teaspoons light soy sauce
- 1 teaspoon sesame oil
- 4 slices ginger
- 2 green onions, sliced
- 1/2 teaspoon chicken bouillon powder (or salt to taste)
- 1/4 teaspoon white pepper
Instructions
- In a medium pot, heat the chicken broth over medium-high heat. Add ginger, green onions, garlic, and light soy sauce.
- Once boiling, add the white part of the napa cabbage and mushrooms if using. Cook for about 4 minutes until softened.
- Stir in the green part of the napa cabbage and soft tofu; cook for an additional 2 to 3 minutes.
- Season with chicken bouillon powder (or salt), white pepper, and drizzle with sesame oil before serving hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 130
- Sugar: 2g
- Sodium: 850mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg