Hearty Sour Cabbage and Tofu Stew with Glass Noodles

1. Soak the Vermicelli

Place the sweet potato vermicelli in a bowl of warm water and let them soak for 30 minutes. This will soften the noodles, making them ready for cooking later.

2. Prepare the Cabbage

While the noodles are soaking, take your pickled sour Chinese cabbage and cut both the stems and leaves into ⅛-inch shreds. This ensures that the cabbage will integrate well into the stew.

3. Stir-fry the Aromatics

Heat 3 tablespoons of oil in a wok over medium heat. Add the diced yellow onion, finely chopped white parts of the scallions, thinly sliced ginger, and the star anise pod. Stir-fry these aromatics for about 4 to 5 minutes until the onion becomes translucent, releasing a fragrant aroma that forms the base of the stew.

4. Add Cabbage and Spices

Add the dried red chiles, shredded sour cabbage, soy sauce, and five-spice powder to the wok. Stir-fry everything together, allowing the sour flavors to meld with the spices.

5. Simmer the Stew

Transfer the stir-fried mixture into a clay pot or keep it in the wok. Pour in 4 cups of unsalted stock or water and bring the mixture to a boil. Once boiling, add the tofu cubes. Reduce the heat to a simmer and let everything cook for 20 minutes, stirring occasionally to prevent sticking and to evenly distribute the flavors.

6. Cook the Noodles

Drain the soaked noodles and add them to the pot. Simmer for another 10 minutes until the noodles are tender but still a bit chewy.

7. Adjust Seasoning and Serve

Finally, taste the stew and add 1 teaspoon of kosher salt, or more if needed, to adjust the seasoning. Serve the stew hot, enjoying the hearty combination of sour cabbage, tofu, and glass noodles.