How to Prepare Perfect Tofu, beanpuff and cabbage soup

Delicious, fresh and tasty.

Tofu, beanpuff and cabbage soup. This is mildly sweet and mildly sour. A lot delicious a very good balance. Easy Borscht/Goulash-Inspired Leftover Roast & Red Cabbage Soup.

Tofu, beanpuff and cabbage soup Remove from heat, strain and discard vegetable matter, and return liquid to the pot. Add the tofu, tomatoes, beans, carrots, onions, and wine. Stir fry the onion, ginger and Napa cabbage on medium heat. You can cook Tofu, beanpuff and cabbage soup using 9 ingredients and 10 steps. Here is how you cook that.

Ingredients of Tofu, beanpuff and cabbage soup

  1. Prepare 3 of big white cabbage leaves.
  2. It's 6 slice of pressed tofu.
  3. It's 6 slice of beanpuff.
  4. It's Half of carrot.
  5. You need 10-12 of dried shrimp.
  6. It's 3 of dried scallop.
  7. Prepare of Red date (big size).
  8. It's slice of Ginger.
  9. It's of Salt and mushroom seasoning.

Place cabbage, tofu, leeks in a deep soup vessel. Boil pork bones, ginger, and water in a big soup/stock pot. Remove the pork bones and ginger, then drain to remove scums and impurities from the stock. Return the stock to the pot.

Tofu, beanpuff and cabbage soup instructions

  1. Chop white cabbage and carrot into small bite size..
  2. Slice ginger thinly into 3 to 4 cm length..
  3. Half beanpuff and cut tofu into square size.
  4. Soak dried shrimp for 5 mins and wash dried scallop. Dry and set aside..
  5. Heat up pan and pour in dried shrimp and dried scallop. Stir fried till slightly brown..
  6. Pour in boiling water, filling half pour and turn on high heat and bring to boil..
  7. Once water is boiling, add in carrot, beanpuff, cabbage..
  8. Twist red date and take out the seed before putting into the soup. Let it boil for 10 mins before putting tofu in..
  9. Cover pot and put into thermal pot. Let it rest for at least an hour for better taste..
  10. Add salt, bit of mushroom seasoning and ginger to serve..

Stir in the miso paste and a good splash of soy sauce to taste. Add the tofu and let it stand for a few minutes before serving. Cut the tofu into small cubes. In a small bowl combine the vegetable stock, tamari, maple syrup, rice wine vinegar and sesame oil. I used napa cabbage in this recipe but other greens like bok choy may also be used.