Recipe for cooking cabbage and tofu dumpling soup

Soups for Salads :: Vegetable Soups

Cabbage and Tofu Dumpling Soup

Dumplings
1/4 lb. firm tofu
4 Tbsp. water
1 C. whole wheat flour
1/8 tsp. black pepper
1/4 tsp. salt

Soup
1/2 med. head cabbage
1 Tbsp. corn oil
8 C. boiling water
1 bay leaf
1 Tbsp. soy sauce
Chopped scallions

Dumplings: Blend tofu with water until smooth.

Sift dry ingredients. Stir in tofu mixture. Knead for 1 min., form into 1/2-in. balls and set aside.

Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and saute over med. heat until golden.

Add water and bay leaf; return to a boil.

Add dumplings, cover and simmer for 15 to 20 min. The dumplings should be floating on the top at this point. Remove bay leaf.

Dilute soy sauce in a bit of the broth, then add to the soup. Simmer for another 5 min. Serve garnished with scallions.

Servings: 6