The most common ingredients in winter, coupled with the most homely methods in memory, quietly cooked such an ordinary and simple dish. Will chewing the familiar taste bring you back to that same warm moment? Calorie label: The calories of this dish are 312.48 kcal/person.

Ingredients

3 pieces of Chinese cabbage leaves (200g), 1 piece of northern tofu, 300g of ribs, 1 handful of mung bean vermicelli, 1 tablespoon of light soy sauce (15ml), 1 piece of green onion, 2 slices of ginger, 1/2 teaspoon of white pepper (3g), 1 teaspoon of salt (5g), 1 teaspoon of sesame oil (5ml)

Method

1. Rinse the ribs. Chop into 5cm long pieces. Soak the dried vermicelli in warm water for 10 minutes until it becomes soft and soft.

2. Cut the northern tofu into 3cm square pieces. Wash the Chinese cabbage leaves and cut into 5cm wide slices.

3. Boil the water in the pot over high heat, simmer the ribs for 3 minutes, take them out, rinse them repeatedly with water, and drain the water. This process results in a purer and richer broth.

4. Place the blanched ribs in a casserole, and then pour an appropriate amount of cold water (about 500ml). Add scallions and ginger slices, bring to a boil over high heat, then turn to low heat and simmer slowly for 30 minutes.

5. Add the tofu cubes and vermicelli first, change the heat to medium, keep the soup slightly boiling and simmer for 8 minutes.

6. Add cabbage leaves, add light soy sauce, white pepper and salt, increase the heat and cook for 3 minutes to reduce the juice.

7. When the soup is thick, serve it on a plate and pour sesame oil on the surface.

Tips

It is best to use the green leaves at the front of the cabbage to make this dish, so that the appearance and taste are attractive enough.

You can keep the cabbage and cut it into shreds and stir-fry it with chili peppers and Sichuan peppercorns, which is also very delicious.