Vegetarian · Everyday cooking

Tofu, Cabbage & Ginger Soup

A clear, ginger-scented broth with tofu, mushrooms, cabbage and fine ribbons of egg.

By CarbPortion · AI-assisted recipe

Jump to recipe Set servings & print

AI-generated serving suggestion

Prep: 15 min
Cook & rest: 25 min
Total: 40 min
Servings: 4
Method: Stovetop

MAKE IT YOUR PORTION

How many are you cooking for?

Choose your servings. Ingredient amounts and printouts update together.

Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

For part of a raw egg, beat it first, then weigh the amount you need.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Firm tofudrained and cubed600 g
Cabbagefinely shredded450 g
White mushroomsthinly sliced250 g
Eggbeaten150 g
WaterDrinking water1,200 g
Soy sauceShoyu, soy & wheat45 g
Gingerthinly sliced25 g
Garlicminced10 g
Olive oilSalad or cooking oil15 g
Sesame seedsWhole, dried10 g
Black pepperDried, ground1 g

Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.

STEP BY STEP

Let’s make it.

Heat the oil in a large saucepan. Add the mushrooms and cook for 5 minutes, then stir in the garlic and ginger for 30 seconds.
Pour in the water and soy sauce. Add the cabbage and pepper, bring to a gentle simmer and cook for 8–10 minutes.
Add the tofu and simmer for another 4–5 minutes until hot throughout.
Stir the broth slowly in one direction and pour in the beaten egg in a thin stream. Stop stirring and simmer until the egg ribbons are set and reach 160°F (71°C).
Divide the tofu, vegetables and broth into 4 servings and finish with the sesame seeds. Remove the ginger slices at the table if preferred.

Kitchen notes

This broth gets its seasoning from the measured soy sauce, not an unlisted stock cube.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 16.2 g
Fiber: 7.5 g
Carbs − fiber: 8.7 g
Protein: 35.7 g
Fat: 22.1 g
Energy: 374 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Tofu, Cabbage & Ginger Soup

For 4 servings

Vegetables

CabbageRaw450 g
GarlicRaw10 g
GingerRaw25 g
White mushroomsRaw250 g

Eggs & dairy

EggRaw, whole, without shell150 g

Oils & fats

Olive oilSalad or cooking oil15 g

Herbs & spices

Black pepperDried, ground1 g

Nuts & seeds

Sesame seedsWhole, dried10 g

Plant proteins

Firm tofuRaw, calcium-set firm tofu600 g

Sauces & pantry

Soy sauceShoyu, soy & wheat45 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/tofu-cabbage-ginger-soup/

Choose a valid number of servings before printing.