Napa Cabbage Tofu Pork Bone Soup/Stew (白菜豆腐排骨汤 Bai Cai Dou Fu Pai Gu Tang)
Napa cabbage tofu pork soup is hearty, healthy, and absolutely satisfying. Drinking it on a rainy or cold day will make you feel good for the rest of the day.
- Prep time
- 20 min
- Cook time
- 2 hr 40 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2-2 ½ quarts of pork bone stock along with 4 to 5 pieces of pork neck bones (see previous post)
- ~5 large leaves of napa cabbage
- A half to a full block of medium or hard plain tofu (about ½ to 1 lb)
- ½ teaspoon of ground white pepper
- ~1 teaspoon table salt
Instructions
- 1
Pour the pork bone stock along with the bones into a medium saucepan and close the lid. Set the heat to medium-high.
- 2
While waiting for the stock and bones to heat up, wash the napa cabbage leaves. Then chop the leaves into 2-3 inch (5-7cm) squares.3 Drain the tofu block and cut the tofu block into 2-3 inch (5-7cm) squares as well. Drain the extra tofu water again afterwards.
- 3
When the stock begins to boil, add the napa cabbage and tofu squares. Cover the lid. When the stock boils again, set the heat to low or medium-low to produce a low rolling boil.4 Add the ½ teaspoon of white pepper powder and 1 teaspoon table salt.5 Mix well and cover and let cook for about 15 minutes.
- 4
Turn off the heat and transfer into 4-6 bowls with equal amount of napa cabbage, tofu, pork bones, and soup.