Korean Tofu Mandu-guk Dumpling Soup | Traditional Asian Dumpling Soup

Thoroughly press the tofu using a clean tea towel or paper towels, then crumble it finely with a fork or your hands into a large mixing bowl.

Cut the Napa cabbage into very fine strips, then finely chop them. Finely slice the white and light green parts of the spring onions (set aside the dark green tops for serving). Mince the garlic, peel the ginger, and grate it finely.

Add two-thirds of the minced garlic and grated ginger, the chopped Napa cabbage, spring onions, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of ground black pepper to the crumbled tofu. Mix the filling thoroughly until it binds together slightly.