Yen Can Cook ~ Napa Cabbage Tofu Soup (Vegetarian)

It’s Friday! All I want to do is getting the dinner ready as quick as possible and enjoy my Friday night~ 

Let’s try out this low-effort and comforting Napa Cabbage soup which is great served as a side dish with rice or as soup base for noodles. Or you can do what I did, just enjoy a huge bowl as a healthy main course. 

 

Ingredients (Serve: 3-4)

6-8 Napa Cabbage leaves, sliced to bite-size (stem & leave part separated)

2 eggs

1 box soft tofu, cut into small size cubes

2 cloves garlic, minced

1/4 thumb-sized ginger, sliced

Frozen prawn paste nuggets (optional)

Cooking oil

Salt and pepper to taste

1200ml water

Chopped spring onion for garnishing (optional)

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Step 1: Heat up cooking oil in a wok/pot then turn to medium heat. Pan fried both eggs together until fully cooked. Cut into bite size with spatula, dish out and set aside.

Step 2: In the same wok, heat up cooking oil and saute garlic and ginger till fragrant. Add in the fried egg (Step 1), water and sliced Napa Cabbage (stem part). Bring to a boil, let the broth cook with low heat for 4-5 minutes until the the cabbage starts to soften.

Step 3: Add in frozen prawn paste and cabbage leaves, bring to boil again and continue to cook for another 2-3 minutes.

Step 4: Add in soft tofu, cook for 10 more seconds. Season with salt and pepper.

Step 5: Garnish with chopped spring onion and serve.

 

HAPPY COOKING!  #stayhealthy #staysafe

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