Cabbage and bean curd soup

Chinese soups are easy to cook because you can use any combination of ingredients that you can find in the fridge or freezer. This is another one of my quickie soup.

Tofu (豆腐) also called bean curd is made of coagulated soy milk that is pressed into solid white blocks a process quite similar to how cheese is made. It originated in China but the word tofu is a Japanese word borrowed from the original Chinese equivalent dou-fu. In Cantonese it is tau-fu and in Hokkien it is tau-hu. It is used as a vegetarian substitute for meat and fish. Tofu comes in several different consistencies: extra firm, firm, soft or silken and can be deep fried or smoked. It is naturally gluten-free and low calorie as well as an excellent source of protein, iron, and calcium. Eating tofu may protect against a variety of health conditions, such as heart disease, diabetes and even certain cancers. In TCM tofu is considered suitable for any age group especially those who are weak, malnourished and deficient in blood and qi. It is also good for diabetics, those who are overweight, has high cholesterol, those with an inflamed respiratory tract, phlegm, coughing or asthma and for mothers with low breast milk supply.

Ingredients

Leftover round white cabbage

4 tofu puffs

3 fish cakes

Cut up all the ingredients

Prepare the stock by adding 1 chicken stock cube into the water.

Season with salt and pepper.

Put all the cut ingredients into the prepared stock. 

Bring back to boiling point and then simmer on low fire for 20 minutes

Dish up and serve.