Chinese leaf and tomato soup

This is another one of my quickie soup and a favourite with the children and old folks. I like to use the stems of this cabbage to prepare the stock for steamboat because it makes the soup so tasty.

 Chinese Leaf or Napa Cabbage (大白菜) is a crunchy, sweet vegetable which can be eaten raw or cooked. It has an oblong head with tightly packed pale green to white, crinkled leaves. Napa cabbage is loaded with antioxidants, folic acid, vitamin C, K, B3, calcium, phosphorus, manganese and fiber and is extremely low in calories. According to TCM it is neither hot nor cold so it is beneficial for everyone. It can reduce the stiffness, pain and puffiness of joints, promotes urination and can help prevent dementia. People who suffer from lower back pain, weakness in the arms and legs, lethargy and indigestion will all benefit from eating cabbage. It is also highly recommended for pregnant women because of the high levels of calcium and folate which is beneficial for the baby. Napa cabbage is also used to make the popular Korean dish kimchi.

Ingredients

4 napa cabbage leaves

2 tomatoes

1 tofu

1 chicken stock cube

Cut the tofu and napa cabbage into bite size pieces

Make sure to separate the stems and leaves of the cabbage

Prepare the stock and put in the stems first

When the stems are slightly soft, add the leaves and tomatoes

Finally add the tofu

Season with salt and pepper

Dish up and serve