← Nouns Cooking · Chinese

Ingredients

• 1 l vegetable stock
• 4 slices Ginger
• 2 cloves Garlic, smashed
• 2 Spring onion, sliced, whites and greens apart
• 400 g napa cabbage (about 8 leaves), cut into bite-sized pieces
• 150 g shiitake, enoki or button mushrooms, sliced
• 300 g soft or silken tofu, cut into cubes
• 2 tsp light soy sauce
• ½ tsp Salt
• ¼ tsp White pepper
• 1 tsp Toasted sesame oil

Method

1. Bring the stock to the boil in a pot with the ginger, garlic and spring-onion whites, then simmer for 3 min to flavour it.
2. Add the thick white cabbage stems and the mushrooms and simmer for 3 min, then add the leafy parts and cook for 2 min more, until everything is tender.
3. Gently slide in the tofu and add the soy sauce. Simmer for 2–3 min, until the tofu is heated through. Do not stir hard or it will break.
4. Season with salt and pepper, drizzle in the sesame oil and scatter over the spring-onion greens.

Tips

• Add a handful of glass noodles or a few meatballs (no longer vegan) to turn it into a light meal.
• Use tamari and check your stock to make it gluten-free.
• Chicken stock is also traditional but makes the soup not vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Daily Cooking Quest