Napa Cabbage and Egg Tofu Soup
This Napa Cabbage and Egg Tofu Soup features a rich, creamy white broth that is light, non-greasy, and nutritious. By searing eggs until golden and fragrant before boiling them in hot water, the soup emulsifies into a milky, savory base. It is served with tender tofu and crisp, sweet Napa cabbage for a deep and satisfying flavor profile.
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🍳 Cooking Flow
Cut the soft tofu into small cubes, slice and wash the Napa cabbage, julienne the ginger, and crack 3 eggs into a bowl. → Heat oil in a pan, sear the eggs until golden brown on both sides, break into smaller pieces, and splash with rice wine and ginger strips. → Pour in sufficient boiling water, cover, and boil over high heat for 6-7 minutes to emulsify the soup into a creamy white color. → Add the tofu cubes and cook for 1-2 minutes, then season with salt, chicken powder, and white pepper. → Add the Napa cabbage and cook for about 2 minutes until tender, then garnish with goji berries before serving.
Cooking Steps
Brief Cooking Order
Cut the soft tofu into small cubes, slice and wash the Napa cabbage, julienne the ginger, and crack 3 eggs into a bowl. → Heat oil in a pan, sear the eggs until golden brown on both sides, break into smaller pieces, and splash with rice wine and ginger strips. → Pour in sufficient boiling water, cover, and boil over high heat for 6-7 minutes to emulsify the soup into a creamy white color. → Add the tofu cubes and cook for 1-2 minutes, then season with salt, chicken powder, and white pepper. → Add the Napa cabbage and cook for about 2 minutes until tender, then garnish with goji berries before serving.
Introduction
This Napa Cabbage and Egg Tofu Soup features a rich, creamy white broth that is light, non-greasy, and nutritious. By searing eggs until golden and fragrant before boiling them in hot water, the soup emulsifies into a milky, savory base. It is served with tender tofu and crisp, sweet Napa cabbage for a deep and satisfying flavor profile.
Step 1
Cut the soft tofu into thick slices, then into strips, and finally into small dice-sized cubes. Set aside in a bowl.
Step 2
Cut half a head of Napa cabbage into strips, remove the hard core, then slice into smaller pieces. Wash twice in clean water, drain, and set aside.
Step 3
Peel the old ginger and cut into thin shreds. Crack 3 eggs into a bowl (no need to beat or season).
Step 4
Heat a wok with a little oil. Pour in the 3 eggs, cook over medium-low heat until the bottom is set, flip, and sear until golden and fragrant. Break into smaller chunks with a spatula.
Step 5
Drizzle a little rice wine around the edge of the wok to deglaze and add aroma, add the ginger shreds, then pour in enough boiling water.
Ingredients List
Important Notes
💡 Choose soft tofu for a smoother and more palatable texture.
⚠️ When frying eggs, wait until the bottom is fully set and golden before flipping to ensure the egg chunks don't break or stick to the pan.
💡 The secret to a milky white broth is using boiling water and maintaining a rolling boil throughout, which emulsifies the egg fats and water. Do not use cold water or simmer on low heat.
💡 For better aroma and to remove any raw egg scent, use standard white rice wine rather than heavy-flavored cooking wines.
💡 Napa cabbage cooks quickly; add it after seasoning and cook for only about 2 minutes to keep it crisp and sweet.
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