Enjoy a small bowl as an appetizer or serve large bowls of this delicate soup … This authentic vegetarian Chinese vegetable soup is a light clear soup with a simple onion broth. The chopped cabbage was added to the boiling mixture of sauteed green onions while the delicate pieces of enoki mushroom and tofu were added at the last minute of cooking time. It consists two of my favorite ingredients, enoki mushroom and tofu. Add the cabbage and broth ingredients. Sauté in a drizzle of oil until softened. DAIKON, CHINESE CABBAGE AND TOFU SOUP 7 cup chicken stock 3/4 lb daikon radish peeled, and cut into 1/2" cubes 4 slc fresh ginger, 1/4" thick Sea salt to taste 1/2 lb Chinese cabbage cored, and coarsely chopped 1/2 lb soft tofu sliced OPTIONAL GARNISHES: Chopped cilantro Green onions Chilies Fresh lime wedges A few drops of sesame oil Step 4 Stir in the peas and soba noodles and simmer until heated through. Add the tofu and cabbage and simmer until the cabbage is crisp-tender, 6 to 8 minutes. I used napa cabbage in this recipe but other greens like bok choy may also be used. How To Make Cabbage Egg Drop Soup: To make this Chinese cabbage egg drop soup recipe, simply… Sauté onion and garlic. Tofu perfectly balances this soup. Tender cabbage and scallions are added at the end. Simmer. Add in the broth, chopped cabbage, ground ginger, white pepper and continue cooking until the soup reaches a simmer.