Soft tofu has grown on me. I have been a fan of pressing, baking and dry frying extra firm tofu to get it to that super firm chewy texture, which I love, but soft tofu becomes delicious in soup as it soaks up this light broth and melts in your mouth. I was missing out all along.
- 1 pkg. soft tofu
- 8 napa cabbage leaves
- 6 whole baby bok choy
- 4 green onions
- 1 pkg. enoki mushrooms
- 4 cups water
- 2 tsp. kosher salt
- 1 tsp. toasted sesame oil
- 1 tbsp. canola oil
- 1/4 tsp. white pepper
- Optional white rice, chili paste and soy sauce for serving
Step 1 – thinly slice green onions reserve dark green, sauté white and light green parts in tbsp oil until soft and fragrant about 7 min. Add 4 cups water, 2 tsp salt cover and bring to a boil.
Step 2 – meanwhile slice baby bok choy in half, chop napa cabbage use leafy part only, slice tofu into medium-sized cubes and slice root off of the enoki mushroom.
Step 3 – add cabbage leaves and bok choy to boiling soup, reduce heat and simmer for 8 min, add mushroom and tofu, cook another 6 min, add sesame oil, white pepper, reserved sliced green onion and cook another 3 min.
Serve with rice,a dash of soy sauce and chili paste. Mung bean noodles are also great with this soup. Enjoy!