Shiitake Mushroom and Tofu Soup
Photo: Annabelle Breakey; Styling: Randy Mon
This soup is packed with mushrooms, tofu, cabbage, and noddles. It’s easy and perfect for a cold night.
How to Make It
Step 1
1
Cook vermicelli according to package directions. Drain and set aside.
Step 2
2
Meanwhile, heat oil in a large pot over medium heat. Add tofu; cook until browned, 2 minutes. Add garlic and ginger and cook about 2 minutes. Add mushrooms, broth, and cabbage and simmer 5 minutes. Stir in reserved noodles. Ladle soup into bowls and add cilantro, onions, and soy sauce.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
4 ounces rice vermicelli
1 tablespoon vegetable oil
1 package (18 oz.) firm silken tofu, cut into 1-in. cubes
1 garlic clove, minced
2 teaspoons minced fresh ginger
1 cup stemmed and sliced fresh shiitake mushrooms
1 qt. reduced-sodium chicken broth
2 cups chopped napa cabbage
1/2 cup cilantro leaves
1/2 cup sliced green onions
4 teaspoons soy sauce
Directions
Step 1
1
Cook vermicelli according to package directions. Drain and set aside.
Step 2
2
Meanwhile, heat oil in a large pot over medium heat. Add tofu; cook until browned, 2 minutes. Add garlic and ginger and cook about 2 minutes. Add mushrooms, broth, and cabbage and simmer 5 minutes. Stir in reserved noodles. Ladle soup into bowls and add cilantro, onions, and soy sauce.
Step 3
3
Note: Nutritional analysis is per serving.
