Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4Total Time30 mins
AuthorJourdan Shapiro, Anchorage,
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.

Shiitake Mushroom and Tofu Soup

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