Baicai Doufu Tang (Chinese Cabbage And Tofu Soup)

• 1 head napa cabbage
• 2 quarts chicken stock (ideally, use homemade bone broth with plenty of fat)
• 1/2 teaspoon salt
• 1 teaspoon rice wine or 1 teaspoon rice vinegar
• 4 slices fresh ginger
• dried shiitake mushroom (optional)
• 14 ounces extra firm tofu, cut into 1/2 inch dice
• 3 tablespoons chopped green onions
• 1 tablespoon light sesame oil (optional)

1. Separate cabbage leaves then wash and drain. Stack leaves together and cut lengthwise into halves. Cut leaves again, into 2" long pieces.
2. Bring stock to boil in a pot then add ginger, rice wine, salt and cabbage. Cook over medium heat for 15 minutes with lid.
3. Add tofu, stirring softly to prevent it sticking. Cover. Cook for another 2 minutes over medium heat.
4. Transfer to serving dish, garnish with green onion and cilantro and sesame oil.

cabbage, chicken, salt, rice wine, ginger, shiitake mushroom, green onions, light sesame oil

Taken from www.food.com/recipe/baicai-doufu-tang-chinese-cabbage-and-tofu-soup-452672 (may not work)