4 rice vermicelli tofu soup Recipes

rice vermicelli, vegetable oil, firm silken tofu, cut into 1-in. cubes, garlic clove, minced, minced fresh ginger, stemmed and sliced fresh shiitake mushrooms, qt. reduced-sodium chicken broth, chopped napa cabbage, cilantro leaves, sliced green onions, soy sauce

onion, chopped, freshly grated ginger (approximately 1 1-inch piece), dried chili, minced, extra-virgin olive oil, water, apple cider vinegar, low-sodium tamari or 5 tbsp soy sauce, handful of dried arame seaweed (strips), lemon , juice of, carrot, grated, handful rice vermicelli, green pepper, thinly sliced, red pepper, thinly sliced, button mushroom, thinly sliced, green onion, sliced diagonally, cilantro, finely chopped, cubed tofu

good beef tenderloin, sliced paper thin, fresh tofu, shiitaki mushrooms, onion or 2 leeks, fresh spinach, beef suet (optional), udon noodles or 1/2 package vermicelli, soy, sake (rice wine), sugar, soup broth with a bit of dashi (or substitute beef bullion), dipping sauces, raw organic egg for each person, broken and slightly beaten into small individual bowls, japanese sesame dipping sauce (also used for shabu shabu) called shiro neri goma (see my recipe) poured into small individual bowls.