"Chinese Cabbage Tofu Egg Soup Recipe - Easy Low Calorie Weight Loss Dinner
Chinese Cabbage, Tofu & Egg Soup - Step by Step Recipe
INGREDIENTS:
2 eggs
1 block silken tofu (about 300g)
1 small head napa cabbage (baby cabbage)
4-5 cups boiling water
Salt (to taste)
Chicken essence powder (1/2 teaspoon)
White pepper powder (1/4 teaspoon)
Green onion/scallion (for garnish)
1 tablespoon neutral oil
STEP-BY-STEP INSTRUCTIONS:
Step 1: Fry the Eggs Until Golden
Heat oil in a wok or large pan over medium-high heat
Crack 2 eggs directly into the pan
Fry until the bottom is golden and crispy (approximately 2-3 minutes)
Carefully flip the eggs and fry the other side until golden brown
The eggs should be crispy on the edges with a cooked yolk
Remove from pan and set aside on a plate
Step 2: Cut the Fried Eggs into Pieces
Once the eggs have cooled slightly, cut them into bite-sized chunks (roughly 1-1.5 inches)
Keep the crispy egg pieces aside in a bowl
These will add texture and richness to the soup
Step 3: Prepare the Tofu
Cut the silken tofu into 3/4-inch cubes
Handle gently to avoid breaking the delicate tofu
Place in a small bowl and set aside
Step 4: Prepare the Napa Cabbage
Rinse the napa cabbage thoroughly under running water
Cut into 2-inch pieces, separating the white and green parts
Keep white parts and green parts separate for optimal cooking
Step 5: Boil Water & Create the Broth Base
Pour 4-5 cups of boiling water into the same wok/pot used for eggs
The residual egg flavor will infuse the broth
Bring water to a rolling boil over high heat (about 1-2 minutes)
Step 6: Add Tofu to Broth
Gently add the tofu cubes to the boiling water
Stir gently to distribute evenly
Simmer for 1 minute to allow tofu to heat through and absorb broth flavors
The broth should start turning slightly milky/creamy from the tofu
Step 7: Cook Napa Cabbage
Add the white parts of the cabbage first (they take longer to cook)
Bring back to a boil, then add the green leafy parts
Cook for 3 minutes total until cabbage is tender but still slightly crisp
Do not overcook or the cabbage will become mushy
Step 8: Season the Soup
Add salt to taste (start with 1/2 teaspoon, adjust as needed)
Add 1/2 teaspoon chicken essence powder for umami depth
Sprinkle 1/4 teaspoon white pepper powder for subtle heat
Stir well to combine seasonings evenly
Taste and adjust seasonings as desired
Step 9: Add Egg Pieces
Add the reserved crispy fried egg pieces to the soup
Stir gently to distribute throughout
Heat for 30 seconds to warm the egg pieces through
The crispy eggs will soften slightly while maintaining some texture
Step 10: Finish & Serve
Transfer soup to serving bowls
Garnish generously with fresh sliced green onion/scallion
Serve immediately while hot
Ladle soup, ensuring each bowl has tofu, cabbage, and egg pieces
