Chinese Cabbage Tofu Soup

Quick & easy, light & delicious cabbage tofu soup recipe, Asian stir fry

Adapted from Vegetarian Soups For All Seasons

Chinese Cabbage Tofu Soup Recipe: quick & easy, light & delicious, mushrooms & onions add robust flavor, water chestnuts for a nice crunch - a great intro to Asian stir-fries.

Total Prep and Cook Time: 30 Minutes

Yield: 4 Servings

Nutrition Data, 169 g Serving: 198 cal, 31 g carb, 6g fat, 201mg sodium, 3g fiber, 8g protein, low Cholesterol, good source Vit A, C, K. Estimated glycemic load 17

Ingredients:

• 1 Tbsp olive or sunflower seed oil
• 1 small onion, quartered and thinly sliced
• 2 cups firmly packed, finely shredded napa or savoy cabbage
• 3/4 cup thinly sliced small white or brown button mushrooms
• One 6 ounce can sliced water chestnuts, undrained
• One 32 ounce carton low-sodium vegetable broth (OR homemade soup stock)
• 1 Tbsp lemon or lime juice OR 1 tsp rice vinegar
• 1 Tbsp low sodium soy sauce - or soy sauce of your choice
• Salt and freshly ground pepper to taste
• 1 cup snow peas or frozen peas
• 8 ounces extra firm tofu, cut into 1/2 inch dice
• 2 Tbsp minced parsley

Soup Directions:

1. Heat the soupstock to boiling in a separate sauce pan.
2. Heat the oil on medium low in a large soup pot
3. Add the onion and sauté until transparent
4. Add the mushrooms and sauté another few minutes
5. Add the cabbage, and snow peas if you're using them. Sauté just until wilted
6. Add the frozen peas if using, tofu, soup stock, lemon or lime juice or vinegar, soy sauce, salt & pepper to taste
7. Cover and simmer over low heat for 5 - 10 minutes
8. Remove from the heat. Add parsley and serve at once

Cooking Tip: It's important not to overcook the veggies in this soup, so it doesn't develop a strong boiled cabbage taste. Let the soup simmer just until the veggies are tender.

This quick easy vegan tofu cabbage soup tastes even better the next day, after the flavors have mellowed and deepened.

More Quick Easy Tofu Recipes

Japanese Tofu Soba Noodle Soup

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