Simmered Chinese Cabbage, Fried Thin Tofu, and Mung-Bean Noodles

Chinese cabbage, hakusai, has the ability to absorb all the good flavors from the other ingredients or the broth with which it is cooked. In this vegetarian preparation, Chinese cabbage is cooked with abura-age (fried thin tofu) and mung-bean noodles in a richly flavored dashi (fish stock). I add red bell pepper for extra color.