Simmered Tofu Soup with Pork and Cabbage: A Comforting Japanese Hot Pot
An umami-packed broth and tender ingredients create a deeply comforting one-pot meal.
Simmered Tofu Soup with Pork and Cabbage
If you’re searching for a warming, deeply comforting dish that brings together the savory, delicate flavors of Japanese home cooking, this simmered tofu soup with pork and napa cabbage is your answer. Drawing inspiration from nabe (Japanese hot pot), this soup combines frozen tofu, thinly sliced pork, and richly flavored broth for an easy yet layered meal. Whether you’re new to Japanese soups or an aficionado, this complete guide explores the ingredients, techniques, and nuances to achieve restaurant-quality results in your own kitchen.
Why You’ll Love This Soup
- Rich, clear broth: Achieves umami depth with kombu (seaweed), dried anchovies, and aromatics.
- Silky-springy tofu: Freezing tofu transforms its texture, making it more absorbent and slightly chewy for an exciting mouthfeel.
- Easy and flexible: Makes use of fridge and pantry staples, and adapts well to substitutions and additions.
- Comforting and nutritious: Combines protein, greens, and restorative flavors in one pot.
What is Simmered Tofu Soup?
Simmered tofu soup (sometimes called tofu nabe) is a Japanese home-style dish featuring tofu and vegetables gently simmered in a flavorful dashi broth. This version elevates the soup with the addition of thinly sliced pork and napa cabbage, creating a satisfying meal reminiscent of Japanese hot pot. Freezing the tofu, a technique that transforms its texture, allows it to more readily absorb flavors from the broth, giving each cube extra savoriness and bite.
Ingredient Breakdown
Core Ingredients
- Tofu: Firm or extra-firm tofu works best for freezing. Freezing and thawing tofu gives it a “spongy” texture that soaks up the broth’s flavors.
- Pork: Thinly sliced pork belly or pork shoulder adds richness and a subtle sweetness when simmered.
- Napa cabbage: Essential for its gentle sweetness and tender leaves—the hallmark of many Japanese soups and hot pots.
- Broth base (Dashi):
- Kombu: Edible kelp loaded with glutamates, laying the foundation for umami-laden broth.
- Dried anchovies (Niboshi): Deepen the broth with a subtle oceanic savoriness, balanced by other aromatics.
- Aromatics: Ginger and garlic to add freshness and frangrance.
- Soy sauce and sake or mirin: Key seasonings that round out the broth with savory, sweet, and mildly alcoholic notes.
Optional Add-Ins and Substitutions
- Leeks or scallions for extra depth
- Carrots, mushrooms (shiitake or enoki), or other leafy greens
- Chicken or seafood as alternative proteins
- Vegetarian option: Omit pork and anchovies; boost umami with extra kombu, dried shiitake, or miso
How Freezing Changes Tofu
Freezing tofu is a transformative technique.
- Texture: As tofu freezes, water inside expands, creating pockets that give the thawed tofu an airy, sponge-like consistency.
- Flavor absorption: The new pores allow tofu to soak up broths, increasing flavor with every bite.
- Recommended tofu: Firm or extra-firm tofu is ideal—silken tofu is too delicate and may disintegrate after thawing.
How to freeze and thaw tofu:
- Remove tofu from its packaging, drain excess liquid, and pat dry.
- Slice into 1-inch slabs or cubes for quicker freezing and even defrosting.
- Place slabs on a parchment-lined tray or plate, freeze until solid (at least 4 hours or overnight).
- Once frozen, transfer to a zip-top bag for up to 1 month.
- To use: Thaw overnight in the refrigerator or soak in simmering water until soft (about 15 minutes).
- Gently press to remove excess liquid before adding to your recipe.
Step-by-Step Recipe Guide
1. Prepare the Broth
- Add kombu and dried anchovies to a pot of cold water.
- Let soak for 30 minutes (longer for more flavor).
- Bring to a low simmer over medium heat. Remove kombu before boiling to avoid bitterness.
- Simmer the dried anchovies for 10-15 minutes, then strain the broth into a clean pot or bowl.
- Return broth to heat. Stir in soy sauce, sake or mirin, and season to taste.
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2. Sauté Aromatics and Pork
- Heat a large Dutch oven or pot over medium heat.
- Add a splash of oil, then ginger and garlic. Sauté until fragrant, about 1 minute.
- Add thinly sliced pork; cook until just browned. Do not overcook, as the pork will finish simmering in broth.
3. Build the Soup
- Add napa cabbage and any optional vegetables to the pot with pork and aromatics.
- Pour in the prepared broth; add thawed, drained tofu cubes. Gently stir to combine.
- Bring to a gentle simmer and cook uncovered until cabbage is tender, about 15–20 minutes. Skim any foam from the surface to maintain clear broth.
- Taste and adjust seasoning—add more soy sauce or a pinch of salt if needed.
4. Finish and Serve
- Spoon soup into bowls, ensuring each serving includes tofu, pork, and cabbage.
- Garnish with sliced scallions, a pinch of shichimi togarashi (Japanese chili blend), or a splash of toasted sesame oil for extra flavor.
- Serve immediately with hot cooked rice or noodles for a complete meal.
Pro Tips for Success
- Prep in advance: Freeze tofu the day before for optimal texture.
- Clean broth matters: Strain and skim for the clearest, cleanest flavor.
- Don’t overboil: Simmer gently to prevent the broth from becoming cloudy or bitter.
- Flexible ingredients: Substitute greens, proteins, or broth base to suit tastes and pantry supplies.
Nutrition and Dietary Information
| Ingredient | Main Nutrients | Dietary Notes |
|---|---|---|
| Tofu | Protein, calcium, iron | Vegan, gluten-free, low cholesterol |
| Pork | Protein, B-vitamins, zinc | Omit for vegetarian/vegan option |
| Napa cabbage | Vitamin C, fiber, folate | Low calorie, gluten-free |
| Kombu & anchovies | Iodine, calcium, umami | Both gluten-free; anchovies add seafood flavor |
Serving Suggestions
- As a main course with steamed Japanese rice for a filling meal.
- Ladle over udon or soba noodles for a hearty noodle soup.
- Pair with simple vegetable sides like pickled cucumbers or a crisp salad.
Storage and Make-Ahead Instructions
- Leftover soup can be refrigerated in a covered container for up to 3 days. The flavor improves as it sits, but tofu may continue to absorb broth and become denser.
- Reheat gently over low heat. Add water or extra broth as needed to maintain desired consistency.
- Soup does not freeze well once assembled, as tofu may become overly tough.
Variations and Regional Inspirations
- Kimchi addition: Add a generous handful of kimchi when sautéing aromatics for a Korean-inspired spicy twist.
- Egg drop: Crack a raw egg into the simmering soup in the last minute of cooking for richness and visual appeal.
- Seafood: Substitute some or all of the pork with peeled shrimp or white fish for lighter flavors.
- Vegetarian/Vegan Modifications: Use shiitake dashi and skip pork/anchovies. Add extra vegetables or fried tofu puffs for texture.
Frequently Asked Questions (FAQ)
Q: Can I use fresh tofu instead of frozen?
A: Yes, but freezing and thawing the tofu gives a chewier, more absorbent texture. Fresh tofu will be softer and silkier in the finished soup.
Q: What if I can’t find napa cabbage?
A: Substitute with regular green cabbage, baby bok choy, or even spinach for a different but delicious version.
Q: Is this soup gluten-free?
A: The soup can be made gluten-free by using tamari or gluten-free soy sauce. All other staple ingredients are naturally gluten-free.
Q: How do I keep the broth crystal-clear?
A: Simmer gently; strain broth after infusing with kombu and anchovies; skim any foam or scum from the surface.
Q: Can I make this soup ahead of time?
A: Yes. The flavors meld beautifully after a day in the refrigerator. Store tightly covered, and gently reheat before serving.
Expert Tips & Troubleshooting
- Sliced pork should be added in thin layers to ensure tenderness.
- If the soup tastes flat, add a splash more soy sauce or a pinch of salt to brighten flavors.
- Too salty? Dilute with a bit of hot water or unsalted broth and taste again.
- If broth is too fatty, skim the surface with a spoon before serving.
- Add a touch of rice vinegar or yuzu juice at the table to balance richness.
Conclusion: Everyday Japanese Comfort
This simmered tofu soup with pork and napa cabbage delivers all the hallmarks of Japanese home cooking: balance, simplicity, nuance, and comfort. The combination of flavorful broth, chewy tofu, and melt-in-your-mouth vegetables proves that humble ingredients and traditional techniques create extraordinary meals. With a little planning and attention to detail, you’ll find yourself returning to this dish again and again—whether as a restorative solo meal, a family favorite, or a base for creative variations. Enjoy discovering the richness of this timeless Japanese-inspired soup in your own kitchen.
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