Chinese Cabbage and Bean Cake Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Napa cabbage with tofu in a chicken broth. Ingredients:
2 quarts chicken broth |
12 dried shrimp |
1/8 cup ginger, slice |
1 cup bamboo shoot, slice |
1 teaspoon salt |
3 tablespoons oyster sauce |
1/2 cup green onion, minced |
1 lb tofu, 1/2 inch cube |
1 chinese cabbage, 1/2 inch slice |
Directions:
1. In a stockpot add in broth, shrimps, ginger, bamboo, salt, oyster sauce and white part of the green onion brings to a rolling boil. Reduce to a simmer for 5 minutes add in bean cake, cabbage and green onion bring back to a rolling boil. Adjust season to taste and turn off heat. Serve hot.
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