How to make
The cabbage is rinsed well, drained and cut into broad bite-sized pieces, keeping some of the pale ribs for texture. The mushrooms are wiped clean and sliced, while the tofu is drained and cut into neat cubes. The spring onions are sliced thinly, with the white parts kept for the broth base and the green parts saved for serving.
A medium pot is warmed over medium heat with the neutral oil. The ginger, garlic and the white parts of the spring onions are added and cooked for 1-2 minutes, just until fragrant. They should not brown, because this cabbage tofu soup is best with a clean, light broth.
The sliced mushrooms are stirred in and cooked for 3-4 minutes. This short sauté helps them release their aroma and gives the soup a deeper, savory flavor without making it heavy.
The vegetable stock or water is poured into the pot, followed by the soy sauce. The soup is brought to a gentle boil, then reduced to a steady simmer for 8 minutes so the ginger, garlic and mushrooms can flavor the broth.
The napa cabbage is added and simmered for 5-6 minutes, until tender but still slightly structured. The tofu cubes are then slipped in carefully and heated for another 3-4 minutes. The soup should simmer gently at this stage so the tofu stays whole.
The garlic cloves and larger ginger slices may be removed before serving if a milder broth is preferred. The soup is seasoned with salt and a little white or black pepper, then finished with sesame oil for a warm, nutty aroma.
The cabbage tofu soup with mushrooms is served hot in bowls, generously topped with the green spring onion slices. Leftovers can be cooled and kept in an airtight container in the refrigerator for up to 2 days, then reheated gently without boiling hard.
For more tofu ideas, try the colorful homemade tofu stir fry with vegetables and rice and the golden crispy teriyaki tofu with sesame for an easy plant-based meal.
