Chinese Braised Tofu and Cabbage Soup
Translated from Chinese, the language of the video.
萌媽愛美食 cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A comforting, home-style Chinese soup featuring pan-fried eggs, soft tofu, and Napa cabbage in a milky, savory broth.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Prepare the tofu by cutting it into uniform bite-sized blocks and set aside.
Heat cooking oil in a pan or wok until hot. Crack the eggs into the pan and fry until both sides are golden brown.
Pour an appropriate amount of boiling water into the pan with the eggs. Use your spatula to break the fried eggs into smaller pieces within the water; this helps create a rich, milky broth.
Add the prepared tofu blocks, julienned ginger, and Napa cabbage to the pot.
Season the soup with salt, chicken essence, and white pepper powder.
Add half a tablespoon of sesame oil and approximately 80 goji berries to the pot.
Simmer until the cabbage is tender and the flavors have melded.
Sprinkle with chopped green onions, transfer to a serving bowl, and serve hot.
Notes
Using boiling water instead of cold water when adding it to the fried eggs is the secret to achieving a white, creamy-looking broth. The goji berries add a subtle sweetness and nutritional boost.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 259
- Protein
- 16 g
- Carbs
- 8 g
- Fat
- 20 g
- Fiber
- 3 g
Where the calories come from
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