Napa Cabbage Soup
Description
Fresh ginger helps to reduce your common cold infection.
lemmuh
材料
napa cabbage (cut the stem into 1/2" wide pieces, chop into bite sized pieces for leaves)
200 g
soft tofu (cut into cubes)
1/2 (from 14 oz pack)
ginger (julienne)
1 tablespoon
1 large
toasted sesame oil
1 tablespoon
4 cups
chicken bouillon powder
1 tablespoon
Japanese light soy sauce
1 tablespoon
kosher salt
to taste
ground white pepper
to taste
potato starch
2 teaspoons
4 teaspoons
作り方
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1
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Gather all the ingredients.
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2
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Oil in a small Dutch oven (2 US qt) over medium heat.
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3
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Add ginger and cook until fragrant.
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4
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Add stem and cook until wilted.
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5
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Add leaves and cook until wilted .
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6
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Add water, bouillon, soy sauce, and bring it to a boil.
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7
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Skim the scum from the surface, and discard.
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8
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Reduce to a simmer. Cover and cook until napa gets tender.
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9
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Uncover, add tofu and simmer until heated through.
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10
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Season with salt and pepper.
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11
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Combine starch and water, drizzle over the soup.
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12
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Stir and cook 1 minute to thicken the soup. Serve.
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コツ・ポイント
Adjust cooking time for the napa cabbage to cook evenly and keep the tender texture.
このレシピの生い立ち
Napa has lots of vitamins and goes well with soup. Add fresh ginger and tofu to make a warm feeling from inside :-)
つくれぽ みんなのつくりましたフォトレポート
lemmuh
