I can certainly feel that spring is just around the corner, but we still have cold days when I crave for soup.
When I make soup, I usually make a big batch because it often seems to taste better the next day.
For some reason I wanted to make all white soup.
I think it turned out very pretty.
I usually chop napa cabbage into bite sized pieces, but when we had a hot pot at a local Chinese restaurant they served whole leaves.
I liked the look of them in the soup, and for this soup I decided to do the same.
This is a mild tasting kind of soup where I can really appreciate the true taste of each ingredient.
I usually like to use firm tofu for a lot of my cooking, but for this soup I definitely prefer the soft one.
I love it when the tofu feels so soft and it melts in my mouth.
canola oil
2~4 cloves garlic, chopped
1 tablespoon chopped ginger
1 onion, sliced
2 cups cauliflower
water
2~4 cups soy milk
1/2 can corn
1/2 package soft tofu, cut into bite-sized pieces
5~10 napa cabbage leaves
sugar
salt and pepper
sesame oil
chopped chive
1. Cook garlic, ginger, and onion in oil.
2. Add cauliflower and continue to cook for a few minutes.
3. Add water to cover the cauliflower. Boil and then turn down to low-medium heat.
4. Add soy milk. Continue to cook.
5. Add corn, tofu, napa cabbage, sugar, salt, and pepper.
6. Serve with sesame oil and chive.
A walk by the Mississippi River. One of my favorite walking/jogging courses. I keep thinking about putting this winter coat away, but it seems like I need to wait for a few more weeks…
