Simmered Frozen Tofu Soup With Pork and Cabbage Recipe

Serves: 4 Save

Ingredients (13)

  • 1 pound (450g) firm tofu, drained of packing liquid
  • 17 1/2 ounces (500g) Napa cabbage, from about half a 2 3/4-pound head
  • 2 tablespoons (30g) neutral oil
  • 1 1/2-inch knob fresh ginger (3/4 ounce; 20g), peeled and thinly sliced
  • 4 medium cloves garlic (25g), smashed
  • 5 1/2 ounces (155g) very thinly sliced boneless, skinless pork belly or pork shoulder (see note)
  • 1 tablespoon (15g) light soy sauce
  • 2 cups (475g) homemade chicken stock or low-sodium, store-bought broth
  • 2 cups (475g) water
  • 1 tablespoon (10g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • 2 teaspoons (10g) chicken bouillon
  • 1/4 pound (115g) dry rice noodles, soaked in room temperature water for 5 minutes, then drained (see note)
  • Cooked long-grain white rice, for serving


Learn how to make this recipe at Serious Eats