Chinese Vegetable Soup

This deliciously fresh vegetable broth would make an unusual first course for dinner party or tasty light lunch. Its Asian ingredients lend an Eastern flavor to the marinated tofu/bean curd. The soup is suitable for both vegetarians and vegans.

Variation: If you are unable to find Chinese rice wine, substitute dry sherry. You can also use firm lettuce leaves /cabbage, instead of Napa cabbage.
Tip: Always use a very sharp knife when cutting tofu because it is soft and easily squashed. A blunt knife will produce unevenly shaped cubes.
Serves: 4

Preparation time: 20 minutes                     Cooking time: 10 minutes

  • 4 oz/115g Napa cabbage/lettuce/regular cabbage
  • 2 tsp peanut oil
  • 8 oz/225g marinated tofu/bean curd cut into ½ inch/1-cm cubes
  • 2 garlic cloves, thinly sliced
  • 4 scallions, thinly sliced diagonally
  • 1 carrot thinly sliced
  • 2-3 mushrooms thinly sliced (optional)
  • 4 cups vegetable stock
  • 1 tsp Chinese rice wine
  • 2tbsp light soy sauce
  • 1tsp sugar
  • Salt and pepper

  • Shred the Napa cabbage and keep aside.  Heat the peanut oil in a large preheated wok/skillet. Add the tofu/bean curd cubes and stir fry for 4-5 minutes or until browned and remove from the wok with slotted spoon. Drain on paper towel.
  • Add the garlic, scallions, and carrot to the wok and stir fry for 2 minutes. Pour in the stock, Chinese rice wine, and soy sauce, and then add sugar and shredded Napa cabbage. Cook over medium heat for 1-2 minutes.
  • Season to taste with salt and pepper and add tofu/bean curd. Ladle the soup into warmed bowls and serve.