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Shiitake Mushroom and Tofu Soup

  • 4servings
  • 288calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsCopper, Fluorine, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounces rice vermicelli

  2. 1 tablespoon vegetable oil

  3. 1 package (18 oz.) firm silken tofu, cut into 1-in. cubes

  4. 1 garlic clove, minced

  5. 2 teaspoons minced fresh ginger

  6. 1 cup stemmed and sliced fresh shiitake mushrooms

  7. 1 qt. reduced-sodium chicken broth

  8. 2 cups chopped napa cabbage

  9. 1/2 cup cilantro leaves

  10. 1/2 cup sliced green onions

  11. 4 teaspoons soy sauce

Instructions Jump to Ingredients ↑

  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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