Pointed Cabbage Noodle Tofu Pot

First, cook the ribbon noodles in salted water, pour off the water and set the cooked ribbon noodles aside.

Remove the outer leaves from the pointed cabbage, then quarter and cut out the stalk. Cut the quarters into thin strips and wash. Drain the washed pointed cabbage strips in a sieve.

Dice the onion and crumble the tofu in a bowl.

Put the oil in a large saucepan and briefly fry the onion cubes and the crumbled tofu in it. Add the pointed cabbage to the pot and fry over high heat, stirring frequently. When the cabbage is slowly collapsing in the pot, add the vegetable stock and spices and stir. Simmer the pointed cabbage in a closed saucepan over medium heat until it is soft. Keep stirring the vegetables in between.

When the pointed cabbage is softly steamed, remove the lid and let it simmer a little longer so that the liquid evaporates.

Now stir in the soy cuisine and season to taste, seasoning as needed. Finally fold in the cooked noodles and simmer on low heat for about 5 minutes.