Baicai Doufu Tang Chinese Cabbage And Tofu Soup Recipes

BAICAI DOUFU TANG (CHINESE CABBAGE AND TOFU SOUP)

Steps:

• Separate cabbage leaves then wash and drain. Stack leaves together and cut lengthwise into halves. Cut leaves again, into 2" long pieces.
• Bring stock to boil in a pot then add ginger, rice wine, salt and cabbage. Cook over medium heat for 15 minutes with lid.
• Add tofu, stirring softly to prevent it sticking. Cover. Cook for another 2 minutes over medium heat.
• Transfer to serving dish, garnish with green onion and cilantro and sesame oil.

HOT AND SOUR TOFU SOUP (SUAN LA DOFU TANG)

Steps:

• Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.

CHINESE CABBAGE AND TOFU SOUP

Steps:

• Heat the oil in a large soup pot. Add the onion and sauté over low heat until golden.
• Add the remaining ingredients except the snow peas and tofu. Bring to a rapid simmer, then lower the heat. Cover and simmer over low heat for 10 minutes.
• Remove from the heat. Stir in the snow peas and tofu and let the soup stand for 30 minutes. Heat through and serve at once.
• Nutrition Information
• Per serving:
• Calories: 117
• Total fat: 5g
• Protein: 5g
• Fiber: 4g
• Carbohydrate: 14g
• Cholesterol: 0mg
• Sodium: 415mg