Hui Style Vegetable Soup Recipe

Name: Hui Style Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 (8 inch) dried tofu (sticks); 1/4 cup vegetable oil; 1 tablespoon ginger, peeled and minced; 2 teaspoons salt; 1/4 teaspoon szechuan peppercorns, ground; 1/2 teaspoon ground cumin; 3/4 lb yukon gold potatoes or 3/4 lb red potatoes, peeled and thinly sliced; 1/2 lb napa cabbage, thinly sliced crosswise (about 4 cups); 6 cups water; 1 teaspoon sambal oelek; 2 cups spinach leaves, loosely packed and coarsely torn

Servings: persons

7 (8 inch) dried tofu (sticks)
1/4 cup vegetable oil
1 tablespoon ginger, peeled and minced
2 teaspoons salt
1/4 teaspoon szechuan peppercorns, ground
1/2 teaspoon ground cumin
3/4 lb yukon gold potatoes or 3/4 lb red potatoes, peeled and thinly sliced
1/2 lb napa cabbage, thinly sliced crosswise (about 4 cups)
6 cups water
1 teaspoon sambal oelek
2 cups spinach leaves, loosely packed and coarsely torn

1
Place dried tofu sticks in large, wide bowl. Cover with warm water and let soak 15 minutes. Drain then squeeze out excess water. Chop dried tofu sticks into 2 inch lengths. Set aside.
2
Heat oil in medium, heavy stockpot over medium-high heat. Add dried tofu sticks and cook, stirring, for 2 minutes. (Reduce heat if they start sticking.)
3
Add ginger, salt, Sichuan pepper and cumin. Cook, stirring, for 1 minute.
4
Add potatoes and cabbage. Cook, stirring often, for 2 minutes or until cabbage begins to wilt. Stir in 2 cups water and chili paste.
5
Bring to boil. Cover and then cook at gentle boil, reducing heat if needed, until vegetables are very soft, about 10 minutes. Add 4 cups water.
6
Bring back to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes.
7
Add spinach. Cook, stirring occasionally, just until wilted and tender.
8
Serve with dark barley bread and sharp cheese (Western style).

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 (8 inch) dried tofu (sticks), 1/4 cup vegetable oil, 1 tablespoon ginger, peeled and minced, 2 teaspoons salt, and more.

Yes, Hui Style Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hui Style Vegetable Soup

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