Chinese Cabbage, Vermicelli & Tofu Stew

Main Ingredients

• Chinese cabbage (Napa cabbage) 500g
• Dried sweet potato vermicelli (glass noodles) 80-100g
• Firm tofu (northern tofu) 300g
• Pork belly 50-100g
• Fresh ginger 4 slices
• Spring onion 1 stalk
• Garlic 3 cloves
• Cilantro some
• Cooking oil as needed
• Cooking wine 1 tbsp
• Light soy sauce 2 tbsp
• Dark soy sauce a dash
• Salt to taste
• White pepper powder a pinch
• Star anise 1 piece

Steps

1. Soak vermicelli: Cut 80-100g of dried sweet potato vermicelli into suitable lengths (approx. 15-20cm). Soak in warm water (approx. 40-50°C) for 30-40 minutes until soft with no hard core. Drain and set aside. Note: Never use boiling water directly – it will gelatinize the outside while leaving a hard core inside, causing breakage. Prep tofu: Cut 300g firm tofu into 2cm thick cubes. Bring water to a boil with a pinch of salt, blanch tofu for 1-2 minutes, drain. Note: Blanching removes beany smell and firms up the tofu. For extra flavor, pan-fry the cubes until golden before stewing. Prep cabbage: Rinse and drain 500g of cabbage. Separate the white stalks from the green leaves. Slice stalks diagonally into thin pieces; tear or cut leaves into large chunks. Prep aromatics: Slice pork belly thinly (if using). Slice ginger, section spring onion, and slice garlic.

   

2. Heat oil in a wok or stew pot. Add pork belly and stir-fry over medium-low heat until golden and crispy. Add ginger, spring onion, garlic, and star anise (optional), stir-frying until fragrant.

   

3. Add the white stalks first, stir-fry over medium-high heat for 2-3 minutes until edges soften and turn slightly translucent. Then add the green leaves, continue stir-frying for 1-2 minutes until the leaves wilt and shrink.

   

4. Add cooking wine, light soy sauce, and a dash of dark soy sauce (optional), and stir well. Add enough water or stock (about 600-800ml) to cover the cabbage. Bring to a boil. Add the prepared tofu cubes and soaked vermicelli. Gently push with a spatula to combine (do not stir vigorously to prevent tofu from breaking). Cover and simmer over medium heat for 10-15 minutes until the cabbage is soft and translucent, the vermicelli is cooked through and transparent, and the tofu has absorbed the broth.

   

5. Add salt to taste (add salt only at the very end – adding it early causes cabbage to release excess water and toughens the meat). Sprinkle with white pepper, gently incorporate. Turn off the heat, transfer to a bowl, and garnish with cilantro.

   

TCM Notes

Chinese Cabbage: Contains only about 13-18 kcal per 100g, with over 95% water content. Rich in vitamin C (approx. 28-47mg/100g), dietary fiber (approx. 0.8-1.2g), potassium, and calcium. In TCM, it clears heat, relieves irritability, and promotes digestion. Sweet Potato Vermicelli: Made from sweet potato starch, rich in carbohydrates and dietary fiber. Very low in fat (approx. 0.1-0.2g per 100g) and highly satiating. It benefits qi, generates body fluids, and promotes bowel movements. Firm Tofu: Contains approximately 8-10g protein and 140-160mg calcium per 100g. Rich in isoflavones and plant sterols that help regulate blood lipids and prevent osteoporosis. Purine content: approx. 50-70mg per 100g – moderate-low. Pork (optional): Provides heme iron and animal protein, enriching the broth and enhancing iron absorption. Synergistic Effect: Animal and plant proteins complement each other; vitamin C from cabbage enhances iron absorption. Total approx. 350-450 kcal (depending on pork), 22-28g protein – a warming, high-carb-high-protein homestyle dish.

Suitable for：General population for daily meals, suitable for all ages Those with poor digestion, poor appetite, or abdominal bloating Those sensitive to cold and needing a warming dish Those needing calcium and dietary fiber supplementation Those in weight management (omit pork, control vermicelli portion)

Not suitable for：Gout / Hyperuricemia patients: Firm tofu and meat broth contain moderate purine (50-70mg per 100g); avoid during acute flare-ups; during remission, consume a small amount of tofu and vermicelli but discard the broth Those with severe renal insufficiency: Protein and potassium intake must be restricted Those with Spleen-Stomach Cold or prone to diarrhea: Cabbage and tofu are cooling; add generous ginger and white pepper Those allergic to soy: Avoid tofu Diabetes patients: Vermicelli is high in starch with moderately high GI; control portion size and reduce staple food accordingly