Slow Cooker Chinese Cabbage and Tofu Soup

Author: Canadian Living

The broth for this soup is very light. A quick finish with cabbage and tofu makes a satisfying soup.

  • Portion size 8 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 1 lb chicken drumstick
  • 6 slices fresh ginger
  • 3 cloves garlic chopped
  • 2 green onions chopped
  • 2 cilantro sprigs
  • 1/2 teaspoon salt
  • 8 cups water
  • 2 cups mushrooms thinly sliced
  • 2 cups chopped baby bok choy
  • 2 cups chopped napa cabbage
  • 1 pkg (300 g) tofu cubed
Garnish:
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar
  • 2 green onions thinly sliced

Method

In slow cooker, combine chicken, ginger, garlic, onions, cilantro, salt and water.

Cover and cook until flavourful and juices run clear when chicken is pierced, 6 to 8 hours. Drain, reserving broth. Discard chicken and vegetables.

Return broth to slow cooker; stir in mushrooms, bok choy and tofu. Cook, covered, on high until vegetables are tender, about 20 minutes.

Garnish: Top each serving with drizzle of sesame oil and vinegar; sprinkle with green onions.

Nutritional facts Per each of 8 servings: about

  • Sodium 189 mg
  • Protein 11 g
  • Calories 103.0
  • Total fat 5 g
  • Potassium 379 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Chinese Cabbage and Tofu Soup

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