Chinese Cabbage And Tofu Soup
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A classic Chinese soup featuring tender cabbage, soft tofu, and bean thread noodles in a savory chicken broth. Simple and comforting, it pairs perfectly with steamed rice for a complete meal.
Ingredients
- 2.37 L Chicken Broth
- 710 ml Chinese cabbage sliced (2-inch squares)
- 1 pack soft or medium tofu cut into ¾-inch cubes
- 1 bean thread noodles soaked in warm water to reconstitute
- Kosher salt
Nutrition (per serving, estimated)
Estimated based off 3 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 86 mg
- Iron: 1.02 mg
- Magnesium: 22.2 mg
- Phosphorus: 56.8 mg
- Potassium: 280 mg
- Zinc: 0.64 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2.37 L Chicken Broth
- Kosher salt
Prepare
- 710 ml Chinese cabbage, sliced (2-inch squares)
- 1 pack soft or medium tofu, cut into ¾-inch cubes
- 1 bean thread noodles, soaked in warm water to reconstitute
Let's Cook
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Step 1.
In a medium Dutch oven or soup pot over high heat, bring 2½ quarts chicken broth to a boil.
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Step 2.
Add 3 cups sliced Chinese cabbage (2-inch squares) and 1 (14-ounce) package soft or medium tofu cut into ¾-inch cubes. Let the soup return to a boil, then reduce the heat to medium-low and simmer for about 15 minutes, until the cabbage has softened.
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Step 3.
While the soup simmers, soak 1 small bundle of bean thread noodles in warm water until reconstituted, about 10–15 minutes. Drain and set aside.
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Step 4.
Add the soaked bean thread noodles to the soup and simmer for 2 to 3 minutes more.
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Step 5.
Season with kosher salt to taste. Serve the soup with steamed rice.