Cabbage and Tofu Soup
A light and comforting cabbage and tofu soup.
Allowed for Ideal Protein phases 1 to 3.
Serving size
2
Ingredients
- 4 cups Low-sodium Chicken Broth
- 4 Ginger Slices
- 2 Green Onions, Sliced
- 2 Garlic Cloves, Smashed
- 2 tsp. Light Soy Sauce
- 8 Napa Cabbage Leaves, (Cut Into Bite-size Pieces)
- 5 oz. Mushroom of Your Choice, (Cut Into Bite-size Pieces)
- ½ Block Soft Tofu, (Cut Into Bite-size Pieces)
- ½ tsp. Salt
- ¼ tsp. White Pepper
- 1 tsp. Sesame Oil
Preparation
Step 1
In a medium pot, bring the chicken broth to a boil over medium heat.
Step 2
Add the ginger slices, green onions, and garlic cloves.
Step 3
Let it simmer for about 5 minutes to infuse the broth with flavor.
Step 4
Stir in the soy sauce, Napa cabbage, and mushrooms.
Step 5
Cook for about 7-8 minutes until the vegetables are tender. Gently add the tofu pieces.
Step 6
Let it cook for another 2-3 minutes without stirring too much to prevent breaking the tofu.
Step 7
Add salt, white pepper, and drizzle in the sesame oil for extra aroma.
Step 8
Remove from heat, discard the ginger slices if desired, and serve hot.
