Difference between revisions of "Cabbage and Tofu Dumpling Soup"
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== Description == | == Description == | ||
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[[Category:Corn oil Recipes]] | [[Category:Corn oil Recipes]] | ||
[[Category:Firm tofu Recipes]] | [[Category:Firm tofu Recipes]] | ||
Latest revision as of 09:50, 15 July 2012
Description
.
Ingredients
- Dumplings
- 1/4 pound firm tofu
- 4 tablespoons water
- 1 cup whole wheat flour
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- Soup
- 1/2 medium head cabbage
- 1 tablespoon corn oil
- 8 cups boiling water
- 1 bay leaf
- 1 tablespoon soy sauce
- Chopped scallions
Procedures
Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2-inch balls and set aside.
Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and saute over medium heat until golden.
Add water and bay leaf; return to a boil.
Add dumplings, cover and simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf.
Dilute soy sauce in a bit of the broth, then add to the soup. Simmer for another 5 minutes. Serve garnished with scallions.
Servings: 6
