cabbage and dumpling soup

6 servings
¼ pounds Frim tofu
4 tablespoons Water
1 cup Whole wheat flour
⅛ teaspoon Black pepper
¼ teaspoon Salt
½ medium Head cabbage
1 tablespoon Corn oil
8 cups Boiling water
1 each Bay leaf
1 tablespoon Soy sauce
  Chopped scallions

Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into ½" balls & set aside.

Soup: Mince core of cabbage & shred leaves finely. Heat oil in soup pot.

Add cabbage & saute over medium heat til golden. Add water & bay leaf.

Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf.

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

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