Napa Cabbage Soup

Napa Cabbage Soup



  • 5 leaf of napa cabbage
  • 10 pcs fried gluten puff
  • 1 pc fresh shiitake mushroom
  • 1/2 carrots
  • 1 stick egg tofu/soft tofu (both work well)
  • 2 slices of ginger
  • 1 head of garlic (optional)


  • 1 tsp. vegetable concentrate stock
  • Salt to taste
  • White pepper to taste


  • Julienne carrots into bite size
  • Cut the shiitake mushroom into thin slices

  • Cut the egg tofu into 1-2cm thick
  • Cut the napa cabbage into 2 sections between the white hard core stem and the leaf (Cut the white core stem into 2 sections if its too long)

Cooking Methods:

  • Heat the pot with 1 tbsp. of cooking oil, lightly saute the ginger till fragrant.
  • Add 2 cups of water, bring to boil. Add white core stem of the napa cabbage, carrots, mushroom, egg tofu and garlic. Boil until soften (around 10 mins).

  • Then add all the remaining ingredients and seasonings. Bring to boil again for 10 mins with lid on. Adjust the seasoning as you go. Sprinkle with a dash of white pepper and Napa Cabbage Soup is ready to be serve.

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