Shiitake Mushroom and Tofu Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This soup is packed with mushrooms, tofu, cabbage, and noddles. It's easy and perfect for a cold night. 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:
1. Cook vermicelli according to package directions. Drain and set aside.
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.
3. Note: Nutritional analysis is per serving.
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