Instructions

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.

Servings: 6