Napa Cabbage Soup with Tofu and Meatballs
Learn to cook the heartiest soup, plus two tips on how to quickly create a rich broth with just a few ingredients!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2 to 4
- 2 large slices ginger
- 3 to 4 green onions , chopped
(Option 1) Quick pork and chicken broth
- 1/4 cup chopped pancetta (or bacon)
- 1 cup chicken stock (or 2 cups, if you want the soup to be extra rich) (Optional)
(Option 2) Clear seafood broth
(Option 3) Easy broth
- 3 cups chicken stock (or pork stock)
- 1/2 pound (230 grams) ground turkey (or ground pork)
- 1/4 cup finely chopped green onion (green part) (Optional)
- 1 tablespoon Shaoxing wine (or dry sherry or Japanese sake)
- 2 teaspoons or tamari for gluten-free
- 2 teaspoons potato starch
- 1 teaspoon ginger , grated
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon sesame oil (or peanut oil, or vegetable oil)
- 6 to 8 large napa cabbage leaves , chopped (generate 6 to 8 cups)
- 1/2 daikon radish, peeled and chopped (generates 2 cups) (Optional)
- 1 batch enoki mushrooms golden needle mushrooms, tough ends removed and separated
- 1/2 (400g / 14-ounces) block soft tofu , chopped
- Sea salt to taste
Soup base option 1 - Quick pork and chicken broth
Soup base option 2 - Clear seafood broth
Rinse dried scallops. Place scallops in a small bowl and add water to cover. Rehydrate for 2 to 3 hours. Drain and tear into small pieces.
Rinse dried shrimp, transfer to a small bowl, and add water to cover. Rehydrate for 30 minutes. Drain and set aside.
Combine the rehydrated scallops and shrimp, ginger, green onion, and 3 cups water in a 3.8-liter (4-quart) pot. Heat over high heat until boiling. Turn to medium heat. Cover and let simmer for 5 minutes.
Soup base option 3 - Easy broth
Rinse and cut veggies while letting the stock simmer.
Add daikon radish into the soup pot. Cover and cook for 5 minutes.
Add the thick parts of the napa cabbage. Cover and cook for 5 minutes.
Add the green parts of the napa cabbage and enoki mushroom into the soup. Cook for 2 to 3 minutes.
You can adjust the seasoning at this point, by adding a bit salt, if needed.
Add soft tofu. Push all the ingredients to one side of the pot, to clear some space for the meatballs. (If you don’t have enough space in the pot, you can take out some of the napa cabbage leaves)
Use a spoon to scoop 1 to 1.5 tablespoons of the meatball mixture and carefully add it into the soup. Repeat this until you’ve made about 15 meatballs.
Cover the pot and simmer until the meatballs are just cooked through, 4 to 5 minutes. Turn off heat immediately and remove the pot from the stove, keeping it covered.
Serve hot as a main or side. To make it a full meal, you can boil some noodles (or mung bean noodles or shirataki noodles) and add them into the soup at the end of cooking. In this case, you might want to add a bit more salt or light soy sauce, to make the broth a bit saltier. This way, it will taste just right with the noodles.
Serving: 479g | Calories: 222kcal | Carbohydrates: 11.7g | Protein: 23.6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 104mg | Sodium: 1078mg | Potassium: 695mg | Fiber: 2g | Sugar: 4.2g | Vitamin A: 6400IU | Vitamin C: 89.1mg | Calcium: 230mg | Iron: 4mg