Ingredients
250 g napa cabbage (about 1/2 lb), 150 g tofu (about 5 oz), 25 g dried mung bean vermicelli (about 1 oz).
Seasonings
Oil, salt, scallion, ginger, and MSG, each a small amount to taste.
Instructions
1. Wash the cabbage, cut into 3 cm (about 1-inch) rectangular pieces, and blanch in boiling water; cut the tofu into rectangular pieces; soften the dried vermicelli in hot water; julienne the scallion and ginger and set aside.
2. Add a small amount of oil to the pot and heat over high heat until hot. Add scallion and ginger shreds to release their fragrance, then add the cabbage and stir briefly. Pour in about 250 ml (1 cup) of broth or water, then add the tofu, vermicelli noodles, and remaining seasonings. Simmer over low heat until the cabbage is tender, then add MSG to taste and transfer to a bowl to serve.