Slow Cooker Chinese Cabbage and Tofu Soup 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




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


  • Iron 11.0
  • Folate 11.0
  • Calcium 8.0
  • Vitamin A 8.0
  • Vitamin C 10.0
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Slow Cooker Chinese Cabbage and Tofu Soup