Cabbage and Tofu Three-Delicacy Soup (Sanxian Soup)

Ingredients

• 0.5 head Napa cabbage (hand-torn into small bite-sized pieces)
• 1 block Soft tofu (cut into uniform small cubes)
• 4 Eggs
• 1 inch Ginger (cut into thin shreds)
• 1 tbsp Cooking oil (for frying eggs)
• 4 cup Boiling water (must be boiling hot to create the milky broth)
• Salt (to taste)
• 0.5 tsp Chicken bouillon powder (or to taste)
• 0.25 tsp White pepper powder
• 1 tbsp Goji berries (dried)
• 1 stalk Green onions (finely chopped)
• 0.5 tsp Toasted sesame oil (for drizzling at the end)

Steps

1. 1

   Prepare the vegetables by hand-tearing the Napa cabbage into small pieces and cutting the tofu into uniform small cubes. Shred the ginger into thin strips.

2. 2

   Heat oil in a wok or deep skillet over low heat. Crack 4 eggs into the pan and fry them slowly until both sides are golden brown.

3. 3

   Add the ginger shreds to the pan with the eggs.

4. 4

   Immediately pour in the boiling hot water. Using boiling water is essential to emulsify the fats and create a rich, milky white soup base.

5. 5

   Add the tofu cubes to the pot. Simmer over low heat for 10 minutes to allow the flavors to meld.

6. 6

   Add the torn Napa cabbage to the soup.

7. 7

   Season the soup with salt, chicken bouillon powder, and white pepper powder.

8. 8

   Sprinkle in the goji berries and chopped green onions.

9. 9

   Finish the dish by drizzling a small amount of toasted sesame oil over the top before serving.

Notes

The secret to the signature milky white broth in this soup is using boiling water poured directly onto the fried eggs and ginger. Cold water will result in a clear broth instead. Hand-tearing the cabbage rather than cutting it with a knife is a traditional technique believed to help the leaves absorb more flavor.

Nutrition per serving

• soup
• healthy
• Chinese
• vegetarian-friendly
• easy
• dinner
• comfort food