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Shiitake Mushroom and Tofu Soup

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4
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

Nutrition Information

  • calories 288
  • caloriesfromfat 26 %
  • protein 18 g
  • fat 8.5 g
  • satfat 1.5 g
  • carbohydrate 33 g
  • fiber 2.1 g
  • sodium 805 mg
  • cholesterol 25 mg

How to Make It

  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.