A spicy tofu and vegetable pot

I have a huge appetite for vegetables. Since we were married, my husband has started getting into vegetables too. Being the cook of the house means daily looking out for new types of fresh greens, and imagining new ways to cook familiar ones. What I've discovered is that many people like vegetables that are tasty but not soggy. For this reason, the kappa cabbage is great, particularly when it's cooked with Chinese sausage in a soup pot. The kappa cabbage acts like a sponge to suck up the flavor of the soup. One popular type of Korean kimchi is made with this cabbage. Here is a tofu and vegetable pot I tried. The flavor of the dish comes primarily from the Chinese sausage, dried shrimps and kimchi. It's not too spicy or salty, and can be eaten in huge quantities.


Recipe: Tofu and vegetable pot with kimchi (for 2-4)


Ingredients: 
- 1 package of soft tofu, cut into cubes
- 6 large leaves of a kappa cabbage, sliced to 1" pieces
- 1 Chinese sausage
- 1 teaspoon dried shrimps
- a few fish balls
- 3 slices of ginger
- 1 clove garlic
- 2 tablespoon (TB) kimchi
- 2 TB sesame oil
- 1 stalk spring onion finely chopped
- 1 stalk Chinese parsley finely chopped


Procedure:
Boil Chinese sausage, dried shrimps, fish balls, ginger, garlic and kimchi in a pot with 2 cups water for 20 minutes. Then use a sieve to dip kappa cabbage into the soup to boil to cook it lightly. If there is not enough soup to cook all the cabbage at once, then cook in batch. Take out the cabbage before it's fully cooked, and set it in a serving bowl with lid. It will continue to soften in the bowl. After cooking the cabbage, add tofu to the pot. When tofu is done, pour the soup and everything from the pot to the serving bowl. Cover lid to keep warm (for no longer than 10 minutes). Serve with sesame oil and garnish with spring onion and Chinese parsley.