Cabbage and Tofu Dumpling Soup

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  • 1/4 pound firm tofu
  • 4 tablespoons water
  • 1 cup whole wheat flour
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt


  • 1/2 medium head cabbage
  • 1 tablespoon corn oil
  • 8 cups boiling water
  • 1 bay leaf
  • 1 tablespoon soy sauce
  • Chopped scallions


  1. Dumplings: Blend tofu with water until smooth.
  2. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2-inch balls and set aside.
  3. Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and sauté over medium heat until golden.
  4. Add water and bay leaf; return to a boil.
  5. Add dumplings, cover and simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf.
  6. Dilute soy sauce in a bit of the broth, then add to the soup. Simmer for another 5 minutes.
  7. Serve garnished with scallions.

Yield: 6 servings