Baicai Doufu Tang (chinese Cabbage And Tofu Soup)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• 1 head napa cabbage
• 2 quarts chicken stock (ideally, use homemade bone broth with plenty of fat)
• 1/2 teaspoon salt
• 1 teaspoon rice wine or 1 teaspoon rice vinegar
• 4 slices fresh ginger
• dried shiitake mushroom (optional)
• 14 ounces extra firm tofu, cut into 1/2 inch dice
• 3 tablespoons chopped green onions
• 1 tablespoon light sesame oil (optional)

Recipe

• 1 separate cabbage leaves then wash and drain. stack leaves together and cut lengthwise into halves. cut leaves again, into 2" long pieces.
• 2 bring stock to boil in a pot then add ginger, rice wine, salt and cabbage. cook over medium heat for 15 minutes with lid.
• 3 add tofu, stirring softly to prevent it sticking. cover. cook for another 2 minutes over medium heat.
• 4 transfer to serving dish, garnish with green onion and cilantro and sesame oil.