Tofu Soup with Cabbage and Tomato

Doufu Tang (豆腐汤）

Delicious, healthy soup with rich chicken broth, crisp cabbage, soft morsels of tofu, and bright red tomato - Tofu Soup is a perfect companion to any hearty meal.

Tofu Soup with Cabbage and Tomato is a rather simple Chinese soup made with Tofu, common Vegetables, and basic Chicken Stock. Nevertheless, it’s simplicity does not infer inferiority. The ingredients, though few, must be first-rate. The Vegetables should be fresh – the Tomatoes at peak ripeness. The Chicken Stock should be rich and delicious and preferably home-made. Sichuan-style Chicken Stocks do not have strong Vegetable and Aromatic flavors, unlike western stocks. Instead, the purity of the Chicken flavor shines through enhanced only by a touch of Scallion and Ginger flavor. A store-bought stock could be used to prepare this soup quickly, although I would always recommend making your own Chicken Stock from scratch. Finally, a vegetarian version of Tofu Soup could easily be made by replacing the chicken stock with vegetable stock.

Soups in Sichuan are often used as a palate cleanser at the end of a meal or else drank during a meal to help ease some of the burning sensations from other spicier dishes. Chicken stock-based soups like this are often served to people sick with either a cold or the flu – similar to the chicken noodle soup in many western countries. The hot liquid combined with rich nutrients works like a miracle cure – not necessarily by relieving side effects but by lifting spirits. It's a classic comfort food that warms the soul.

As with most Sichuan Soups, Salt is only added in small amounts to enhance the flavor of the Chicken Stock. Seasoning is usually the final step, so season according to your tastes. If wanting a richer or heartier flavor, you can add a pinch of Chicken Bouillon Powder and MSG to really bring out the flavor of the Chicken Stock. It will give the Soup more of a restaurant quality. Though, for the average home cook, it’s a bit unnecessary and not recommended for those concerned about Salt intake. This Soup can be extremely healthy or a guilty pleasure – either way it’s guaranteed to be delicious.

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Serving: 4 people

Ingredients

500 - 750 grams Tofu

2 – 4 Tbsp. Salt

Vegetables
2 - 3 Tomatoes
500 grams of Napa Cabbage Leaves (about 1/2 a head of Cabbage)

3 liters of Chicken Stock

Seasonings
1 tsp. Salt (To Taste)
1/2 tsp. Chicken Bouillon Powder (Optional)
1/2 tsp. MSG (Optional)
1/4 – 1/2 tsp. Ground White Pepper (To Taste)

Directions

1.) Cut the Tofu into roughly 1/4-inch-thick or 1/2-inch-thick slices depending on preference. The Tofu can be left in large rectangles or cut into smaller squares.

(The type of Tofu used in this dish is not specified because nearly any type of Tofu can be used. I tend to use Firm Tofu because it slices easily and retains its shape better. For softer Tofu, I recommend slicing it a bit thick at about 1/2-inch so that it maintains its shape in the Soup).

2.) Fill a large pot with 3 liters of water and add a few tablespoons of Salt. Bring the water to a boil and then reduce the heat to a simmer.

3.) Add the Tofu to the salted water and simmer it for roughly 3 minutes until the Tofu is fully cooked. Remove the Tofu from the simmering salted water and set aside in a bowl for later. Discard the salted water.

(Adjust the cooking time for Soft Tofu which will only need about 1 to 2 minutes in the hot water).

4.) Prepare the Vegetables, setting them aside in a large bowl:

• Slice the Tomatoes 1/4-inch to 1/2-inch-thick and then cut these slices in half to make wedges.
• Slice Cabbage about 1/4-inch thick so that it resembles shredded cabbage.

(Various types of Tomatoes and Cabbage can be used for this Soup so long as the total amount of sliced Cabbage is about twice the amount of the sliced Tomatoes).

5.) Fill a large pot with 3 Liters of Chicken Stock and add about 1 to 2 cups of Water. Heat the Stock on high heat until boiling.

(The amount of Water will reduce during the cooking process and won’t dilute the quality or flavor of the Stock).

6.) Reduce the heat to medium-low and lower the Soup to a simmer. Add the Seasonings (Salt, Chicken Bouillon Powder, MSG, and White Pepper) and mix them in thoroughly.

(Only a touch of the Seasonings needs to be added at this time as more should be added just before the Soup finishes).

7.) Add the Tofu to the Soup and simmer the slices for 2 minutes. Then, add the Vegetables and continue to simmer everything for about 2 to 3 minutes until the Cabbage has begun to soften slightly.

8.) Season once more with Salt to taste and then ladle the Soup into individual bowls. Optionally, garnish each bowl with a sprinkle of finely sliced Scallion and/ or Cilantro and then serve the delicious Tofu Soup with Cabbage and Tomatoes.

 

Contribute to Sichuan Soul

Sichuan Soul is funded in part thanks to generous contributions by fans like you! Your donations supply Sichuan Soul with the funding needed to provide quality recipes and photos. All donations are processed safely and securely through PayPal. You can donate any amount using the 'Donate' button below. Thank you for your support.

 

Privacy Policy