If I had to choose my favourite cabbage amongst all the other variety o cabbages, I think I might just settle for napa cabbage. Every single time I go veggie shopping, which is about once a week, I’d definitely get myself some.
The thing is, one head of napa cabbage can really be stretched out over the course of 3-4 meals. Hence, sometimes, I would get 1/2 or even 1/4 if it is really large. But regardless, I would almost always get some.
Why do I like it? I don’t know. Maybe it has something to do with how juicy and sweet the stems get when braised. Or maybe I just love kimchi. I really have no idea. But if you make this soup, you’ll get why I am smitten with this veggie. I’ve used it here too, if you’re interested.
This soup is so so simple, you can whip it up in under an hour. I started by browning off the dried salted fry (ikan bilis) and some large red onions. My mom told me that this gets rid of the unpleasant fishiness as well as brings out the sweetness from the salted fish and onions.
I brought it all to a boil and the stream the eggs in. You really should do this last but since I was bringing this to a lunch, I had to pre-do it. In any case, my thermo cooker keeps things really hot so I was safe. If you’re doing this at home, best to do this right before serving. What I do is to bring the soup to a rolling boil and stream beaten eggs in. Cover the pot and turn the heat off. Let it sit for 5 more minutes. Fluffy eggs guaranteed.
The longer this sits, the softer and sweeter the cabbages become.. and the better the soup turns out. This soup has such a nice, clear taste. I reckon it would be a great one to have when you’re a little under the weather or just want something really clean for your body. Perhaps after days of binging on chocolates? 😛
“And I will give them an heart to know Me, that I am the LORD: and they shall be My people, and I will be their God: for they shall return unto Me with their whole heart.” (Jeremiah 24:7)
Napa Cabbage Tofu Soup
1/2 cup Dried Salted Fry (Ikan Bilis)
2 big Red Onions, peeled & thickly sliced
2 tbsp Vegetable Oil
8 cups Water
1/2 head (1 lbs/450gm) Napa Cabbage, roughly cut
7 oz/400gm Salted Firm Tofu, cubed
1 pack Enoki Mushrooms, roots removed
4 Eggs, beaten
2 tbsp Oyster Sauce
salt & pepper, to taste
- In a large heavy based stock pot, shallow fry ikan bilis and red onions in vegetable oil until the onions have become somewhat translucent and the ikan bilis have browned and become fragrant, about 10 minutes.
- Pour in water and bring up to a boil. Reduce to a simmer, covered, for 20 minutes.
- Strain the broth with a fine mesh strainer. Return the broth to the wiped out pot. Add in cabbage & simmer for 10 minutes.
- Bring to a rolling boil. Toss in tofu, enoki & oyster sauce. Adjust seasoning now.
- Stream in beaten eggs. Cover and turn heat off immediately. Let it sit for an additional 5 minutes.
- The soup is ready to serve! Really good with noodles. Trust me. 🙂