Dinner

Napa Cabbage Tofu Soup Recipe

Name: Napa Cabbage Tofu Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 4 cups chicken broth; 4 slices ginger; 2 green onions, sliced; 2 cloves garlic, smashed; 2 teaspoons light soy sauce; 1/2 teaspoon chicken bouillon powder (or salt to taste); 1/4 teaspoon white pepper; 1 teaspoon sesame oil; 8 napa cabbage leaves, sliced to bite-size pieces (yield 8 cups after cutting); 5 oz mushrooms of your choice, sliced to bite-size pieces (optional; enoki mushrooms can be used and added later); 1/2 block soft tofu, sliced to bite-size pieces

ByHugo Harnd January 3, 2026January 3, 2026

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Introduction

Napa Cabbage Tofu Soup is a light, comforting dish perfect for any season. This simple yet flavorful soup combines tender napa cabbage, silky tofu, and aromatic broth for a nourishing meal that’s easy to prepare.

A large white pot filled with a clear brown broth soup, containing several layers: the bottom layer is a light brown liquid, floating on top are large green and pale yellow cabbage leaves with visible veins, soft beige tofu cubes cut into medium-sized blocks, and small brown mushrooms with long stems. Scattered on top are thinly sliced bright green scallions adding a fresh look. A pale wooden spoon rests inside the pot, partially submerged in the soup. The pot sits on a white marbled surface with a small wooden bowl of coarse salt nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups chicken broth
4 slices ginger
2 green onions, sliced
2 cloves garlic, smashed
2 teaspoons light soy sauce
8 napa cabbage leaves, sliced to bite-size pieces (about 8 cups)
5 oz mushrooms of your choice, sliced to bite-size pieces (optional)
1/2 block soft tofu, sliced to bite-size pieces
1/2 teaspoon chicken bouillon powder (or salt to taste)
1/4 teaspoon white pepper
1 teaspoon sesame oil

Instructions

Step 1: Heat the chicken broth in a medium pot over medium-high heat. Add the ginger, green onion, garlic, and light soy sauce.
Step 2: When the broth begins to boil, add the white part of the napa cabbage and mushrooms if using. Cook for 4 minutes until the cabbage softens.
Step 3: Add the green part of the napa cabbage and tofu, then cook for another 2 to 3 minutes. If using enoki mushrooms, add them at this stage.
Step 4: Stir in chicken bouillon powder or salt, white pepper, and drizzle sesame oil over the soup. Adjust seasoning as needed and serve hot.

Tips & Variations

For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken bouillon powder.
Enoki mushrooms add a delicate texture and can be added during the last minutes of cooking.
Soft tofu works best for a silky texture, but you can use firm tofu if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the tofu from breaking apart.

How to Serve

The image shows a white speckled bowl filled with a light brown broth that holds several layers of ingredients. On the bottom layer, there are pale beige tofu cubes and light green pieces of cabbage submerged in the broth. On top, brown shimeji mushrooms with smooth caps and stalks float among the cabbage leaves. Thin, round green scallion slices are scattered over the surface, adding a pop of bright green color. The bowl is accompanied by a white speckled spoon resting inside and is set on a white marbled table with a gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage instead of napa cabbage?

Yes, but napa cabbage has a tender texture and mild flavor that works best in this soup. Other cabbages like green or savoy may be tougher and take longer to cook.

Is it necessary to use chicken broth?

No, you can substitute with vegetable broth for a vegetarian option or if you prefer a lighter flavor.