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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Tomato Napa Cabbage Soup For 4 people
Napa cabbage 200 gr Tomato 1 piece Garlic 2 cloves Scallions A little Cooking oil 1 tablespoon Water 700 ml Common spices A little (salt/ sugar/ ground pepper/ monosodium glutamate/ seasoning powder)
How to choose fresh ingredients
How to choose fresh napa cabbage
- Choose napa cabbage heads that are light green, elongated, not too round, and observe that the top bud is slightly curled.
- Additionally, choose cabbage heads that feel noticeably heavy when picked up, with the leaves tightly packed together.
- Conversely, you should avoid napa cabbage that is large but feels too light, as this indicates it is not good quality.
- Limit purchasing napa cabbage that is too dark green or has an unusual odor, as this is a sign that it has not grown naturally and has been sprayed with many chemicals.
How to choose fresh and delicious tomatoes
- Naturally ripe tomatoes have a plump skin and bright red color. If you look closely, you will see speckles in the flesh of the fruit through the skin.
- Choose those that feel firm in hand; avoid those that are soft as they spoil very quickly.
- If the stem of the fresh tomato is green and tightly attached to the body, it means the fruit is naturally ripe.
- Compared to naturally ripe tomatoes, chemically treated tomatoes often lack aroma, are not red, and are quite firm. When cooked, they take a long time to soften, have little pulp, and a pale red color.
How to make Tomato Napa Cabbage Soup
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Prepare the ingredients
Napa cabbage is separated into leaves, washed thoroughly with water, and drained. Then, cut the napa cabbage into bite-sized pieces. Remove the stem from the tomatoes, wash them thoroughly, and cut them into wedges.
Peel the garlic, mince it finely. Chop the green onions and coriander, removing the roots and any wilted leaves, wash thoroughly, and drain before cutting small.
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Cooking soup
Place a pot on the stove, add 1 tablespoon of cooking oil to the pot and heat it over medium flame. Then add minced garlic to sauté until fragrant.
When the garlic is fragrant, add the tomatoes and stir for about 2 minutes. Next, pour in 700ml of filtered water and bring it to a boil over medium-high heat.
When the water starts boiling, season the soup with a mixture of spices including: 1 tablespoon of seasoning powder, 1/2 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, and 1/2 teaspoon of ground pepper. Continue to boil until the water returns to a boil, then add the napa cabbage and cook until tender.
Finally, taste the soup and adjust the seasoning, then add chopped scallions, and turn off the heat.
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Final product
The napa cabbage tomato soup is delicious, very palatable, with a naturally sweet taste. The napa cabbage is tender yet retains its crunchiness, combined with the sweet and sour tomatoes, it will be amazing! Let’s try it in the kitchen right away!
Napa cabbage and tomato soup is delicious and simple, providing you with a nutritious meal. TasteVN wishes you success in making this soup!
