Serves 4
380 min
Simmered Frozen Tofu Soup With Pork and Cabbage
Recipe GLPRfeab2f67caa0f4
A comforting Asian soup featuring tender tofu that has been frozen and thawed to achieve a slightly chewy texture, combined with thinly sliced pork, delicate Napa cabbage, and silky rice noodles in a flavorful broth. The freezing process transforms the tofu's structure, creating a unique mouthfeel that absorbs the savory flavors beautifully.
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Ingredients
1 pound firm tofu, drained and frozen for at least 3 hours, then fully thawed and gently squeezed of excess water
17 1/2 ounces Napa cabbage, cored and separated into leaves
2 tablespoons neutral oil
1 1/2-inch knob fresh ginger, peeled and thinly sliced
4 medium cloves garlic, smashed
5 1/2 ounces boneless, skinless pork belly or pork shoulder, very thinly sliced
1 tablespoon light soy sauce
2 cups homemade chicken stock or low-sodium store-bought broth
2 cups water
1 tablespoon kosher salt (adjust to taste)
2 teaspoons chicken bouillon
1/4 pound dry rice noodles, soaked in room temperature water for 5 minutes and drained
Cooked long-grain white rice, for serving
Directions
If you have not already done so, place the drained tofu in a sealed container or on a tray wrapped with plastic and freeze for at least 3 hours, or up to 6 months. When fully frozen, the tofu will darken in color and become slightly translucent.
When ready to cook, remove the tofu from the freezer and allow it to thaw completely at room temperature for at least 3 hours, or overnight in the refrigerator. Once thawed, gently squeeze the tofu between your palms to remove as much water as possible without breaking it apart. Cut the tofu into 10 equal-sized pieces and set aside.
Prepare the Napa cabbage by removing the core and separating all the leaves. From each leaf, cut the tender leafy portion away from the thicker central stem. Tear the tender portions into roughly 2-inch pieces. Cut the thick stems into strips approximately 5 inches long by 1 inch wide. Keep the tender leaves and thick stems in separate piles.
Heat the neutral oil in a large Dutch oven over medium-high heat until the surface is lightly smoking. Add the sliced ginger and sauté for about 30 seconds until the edges begin to brown slightly. Stir in the smashed garlic cloves and cook for about 15 seconds until lightly browned. Add the very thinly sliced pork and cook, stirring constantly, for about 30 seconds until no pink remains.
Add the thick Napa cabbage stems to the pot and cook, stirring often, for about 30 seconds until they begin to soften. Stir in the light soy sauce and continue cooking for about 30 seconds until the liquid is mostly absorbed. Add the torn tender cabbage leaves, followed by the chicken stock and water. Bring the mixture to a boil over medium-high heat.
Once the broth is boiling, carefully add the prepared tofu pieces along with the kosher salt and chicken bouillon. Stir gently to combine. Return the soup to a boil, then reduce heat to maintain a gentle simmer, cover with a lid, and cook for about 5 minutes until the Napa cabbage stems have become tender.
Taste the soup and adjust the salt if needed. Add the pre-soaked and drained rice noodles to the pot and simmer uncovered for about 2 minutes until the noodles are tender and fully cooked (cooking time may vary depending on the thickness and type of rice noodles used). Ladle the hot soup into bowls and serve alongside cooked white rice.
