Chinese Cabbage Tofu Soup

Chinese Cabbage Tofu SoupDifficulty: Easy

Category: Side; Soup

Time: 30 minutes

Servings: 4




-1 Tbsp extra virgin olive oil

-1 small onion, quartered and thinly sliced

-2 cups firmly packed, finely shredded cabbage

-1/4 cup thinly sliced celery

-One 32 ounce carton low-sodium vegetable broth (Or homemade soup stock)

-1 ½ Tbsp lemon or lime juice

-Freshly ground pepper and sea salt to taste

-8 ounces extra firm tofu, cut into ½ inch dice

-2 Tbsp minced parsley

-2 Sweet California Red Fresno peppers thinly sliced


Heat the soup stock to boiling in a separate sauce pan. Heat the oil on medium low in a large soup pot. Add the onion and sauté until transparent. Add Red Fresno peppers and sauté another few minutes. Add the cabbage, and sliced celery, sauté just until wilted. Add tofu, soup stock, lemon or lime juice, sea salt and pepper to taste. Cover and simmer over low heat for 5-10 minutes. Remove from the heat. Add parsley and serve at once.

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