Napa Cabbage and Tofu Soup (Vegan)

Ingredients

• 1 head baby napa cabbage
• 2 eggs
• 400g tofu
• 2 teaspoons salt
• Finely chopped green onions (to taste)
• 1 teaspoon white pepper
• 4 tablespoons cooking oil
• 2 large bowls of water

Instructions

1. Preparation
   • Rinse the tofu and cut it into 2-3 cm cubes.
   • Blanch the tofu in cold water with a pinch of salt to remove any beany taste. Bring to a boil, then remove the tofu and set aside to drain.
   • Wash the baby napa cabbage and cut it into pieces about 3 cm long.
   • Beat the eggs in a bowl until well-mixed.
2. Cooking
   • Heat a pan, add 4 tablespoons of cooking oil, and pour in the beaten eggs. Stir-fry until the eggs are cooked through.
   • Add the green onions to the pan and stir-fry on high heat until fragrant (about 2 minutes).
   • Pour in 2 large bowls of water and bring it to a boil on high heat until the broth turns a milky white color (about 8-10 minutes).
   • Add the tofu and napa cabbage to the soup.
   • Simmer until the cabbage becomes tender (about 10-15 minutes), then add salt and white pepper to taste.