Chinese Cabbage Soup
With Tomato and Tofu

This Chinese Cabbage and Tomato Tofu Soup is one of Jim's recipes that I found in his Chinese Vegetarian Cookbook.

It is a very nice meal to have, but I had to modify it by not using MSG as Jim suggested. I don't like using MSG in my food, period. It is not a healthy thing to include, and that disappoints me a bit because his book is full of healthy recipes.

Of course, when cooking the healthy way, you got to substitute ingredients sometimes and use common sense avoiding ingredients that can be harmful to you.

Still, with a couple of changes, this soup is a very good low fat soup to eat.

Nutritional Information:

Serves 4

Fat: TBA

Cal: TBA


WW: 0.5 pts (guestimate)


1 x 350 g Tofu (cut into 1 cm cubes)

1 tomato (cut into 6 wedges)

3 leafs of Chinese Cabbage (cut in halves)

1 Green Onion (finely chopped)

1 tsp crushed ginger

1 tsp pepper

1 tsp salt

13 cups of water

1 Tbsp Vegeta (Vegetable Powder Broth)

This is what you do

Boil water in a pot, and add Vegeta , ginger, and pepper.

Add the tofu, tomato and cabbage, and keep it boiling for half a minute.

Spread the green onions over the soup.

Source: The Chinese Vegetarian Cookbook

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