Step 1: If you’re vegan, you can skip this step. For non-vegans, go ahead and gently wash some eggs. I usually fill a container with water and put a little soap on my hand and gently rub the egg on my hand and then swish it in the water. Be careful not to break it. If you’re in America, you probably don’t need to follow this step if you get your eggs from the grocery store. I wash the eggs because they’re not cleaned before they are sold, and many of them have chicken um…you know…on them.
Place the eggs into a pot of water and bring them to a boil. Boil the eggs for about five minutes and then turn off the heat and let them sit in the hot water for another 15 minutes. Remove the eggs from the water and set them aside to cool.
- soy sauce or cooking sauce
- chili sauce
I washed the tofu in drinking water and washed the garlic. I used a whole bulb, minus a clove or two, and cut off the tough ends and peeled some of the peels off. Cut out any bad spots. It’s okay if there’s still some skin on the garlic, but you don’t need it. Chop/mince the garlic and slice the tofu. Heat some oil in a wok (Asian frying pan) and then lower the heat to about medium and add the garlic. As the garlic begins to turn golden, add the tofu. Stirring occasionally, cook the tofu for about five minutes and then add cooking sauce and some chili sauce. Continue cooking for about five to ten minutes or until the tofu has absorbed some of the sauce. The garlic should also be soft. Set the tofu aside.
Remove the first few outer leaves of the cabbage and wash the cabbage, carrot, onion and ginger in water. Slice the cabbage into thin slices. Slice the carrot. I also used a cutter to make beautiful shapes in the carrot, and minced the scrap pieces to add to the soup. Peel and chop the onion into small pieces. Break off a piece of ginger that is about the size of an adult’s thumb. Peel and chop the ginger into small pieces. Add all to a pot of water and bring the water to a boil. Add some salt (for a group of 3+ people, add about 1-2 teaspoons full of salt). It’s better to have too little salt and you can add more later. If you put too much, maybe it will be too salty to eat.
Cover and boil for about 10-15 minutes or until the cabbage and carrots are soft. Then add the noodles. (I used clear noodles.) Boil for about 2 minutes and then cover the pot and turn off the heat. Let it sit for another 5 minutes.
- lime (optional)
- chili sauce (optional)
- soy sauce (optional)
Scoop your noodles, vegetables and broth into a bowl. Then add tofu on top. You can also cut an egg or two in half and add those on top. Add lime juice, chili sauce or soy sauce if you want more flavor.