Dried Scallop and Baby Cabbage Soup
Soup

Dried Scallop and Baby Cabbage Soup

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Dried Scallop and Baby Cabbage Soup

About This Recipe

This delicate and nourishing Baby Cabbage and Tofu Soup with Dried Scallops is a light yet flavorful dish perfect for any meal. Tender baby cabbage and silky tofu soak up the rich umami broth infused with dried scallops, while wolfberries add a subtle sweetness and nutritional boost. The scallops are simmered to perfection, creating a savory base that enhances every bite. Quick and easy to prepare, this soup combines wholesome ingredients with minimal seasoning—just a touch of salt and oil to elevate the natural flavors. Ideal for a comforting weeknight dinner or a healthy appetizer, this recipe brings together simplicity and elegance in one bowl. Enjoy the harmonious blend of textures and tastes in this soothing, nutrient-packed soup!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • dried scallops 20g
  • tofu 200g
The aromatics
  • baby cabbage 1 head (约150g)
  • wolfberries 1 tbsp (约10g)
The sauce & seasonings
  • salt to taste
  • oil 1 tbsp

menu_book Directions

1
Step 1
Step 1
Wash and drain the baby cabbage and tofu.
2
Step 2
Step 2
Soak the dried scallops in warm water.
3
Step 3
Step 3
Cut the baby cabbage into pieces, about 6 pieces per head, and drain the water.
4
Step 4
Step 4
Boil an appropriate amount of water, add the dried scallops, and simmer over medium heat for 20 minutes, then add the wolfberries and simmer for 3 minutes.
5
Step 5
Step 5
Add the tofu, change to medium-high heat, and add the baby cabbage.
6
Step 6
Step 6
Add salt and oil, stir well, and turn off the heat.

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