Sorry for not writing any posts last week, somewhat overwhelmed with work and just got lazy. I’m back and in full slim-down mode for summer!
For dinner tonight, I am munching on my deliciously flavorful tofu, cabbage, chicken meatball and yes, okra soup! Okra reminds me of a “Good Eats” episode hosted by one of my favorite chefs, Alton Brown. I don’t remember what he said exactly, but after doing some quick research, I definitely recommend that everyone add it to their next grocery list starting today.
In 1 cup of okra, there is 12% of your daily fibers!! And guess what ladies? The gelatinous goo that it secrets does wonders to you, both on the inside and the outside. 😉 I personally don’t mind the slimy texture, sometimes I even prefer it! (Stayed tuned for my version of Six Flavor Soup 六味汤 dessert)
Now back to my soup recipe. I basically took what was sitting in my fridge/freezer, chopped it and threw it in a pot of stock (left over from my bone soup). I would totally win Chopped hands down!! The key is flavor combination and these ingredients just work really well together. The cabbage lends a subtle sweetness whereas the stock gives it that umami flavor. Just add salt and spices, and woolah! But in case you still want the recipe, see below.
- 1 cup of water
- 1.5 cup of stock
- 1/2 container of tofu (Cut into 1in x 1in squares)
- 1/2 cup frozen okra (get the ones precut for you)
- 1/8 head of napa cabbage (cut into .5in in width)
- 3 chicken meatballs (This is optional, but I love this brand called aidells)
- 1/2 – 1 teaspoon (depending on your taste) of salt, soy sauce, black pepper, chili pepper flakes
- Combine stock and water in a pot and bring to a boil
- Add tofu and bring to a boil
- Add the rest of the ingredients and bring to a boil
- Continue simmering for 3-4 minutes or until the cabbage has softened but still holding some of its crunch
- Turn off the heat and serv
I can only eat half of it for dinner, but you can eat the whole pot guilt-free.
Good eats everyone~