Easy Low-Cal Napa Cabbage Egg Tofu Soup
15Min
2Servings
163Cal
EasyLevel
VegetarianGluten freeKid friendlylow_calorie
#easyrecipe#weightlosslunch#lowcalorierecipes
Equipment
Knife
Cutting board
Bowl
Pan
Pot
Stove
Ladle
Ingredients
Ingredients
Napa cabbage
2 cups
Eggs (fried)
2 pcs
Silken tofu
8 oz
Chicken bone broth
1 cup
Salt
1 tsp
Black pepper
0.5 tsp
Instructions
1
Prepare ingredients
Chop Napa cabbage into bite-sized pieces. Cut silken tofu into small cubes. Crack eggs into a small bowl.
5 min
2
Fry the eggs
Heat a small pan over medium heat. Fry the eggs until set, then break into pieces.
3 min160°C
3
Boil soup base
In a pot, bring chicken bone broth and boiling water to a simmer. Add chopped Napa cabbage and tofu cubes. Season with salt and pepper to taste.
5 min100°C
4
Add eggs and serve
Add fried egg pieces to the soup. Stir gently and serve hot.
2 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or stovetop
Best eaten fresh. Stir before reheating.
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