Shiitake Mushroom and Tofu Soup

Photo: Annabelle Breakey; Styling: Randy Mon
This soup is packed with mushrooms, tofu, cabbage, and noddles. It's easy and perfect for a cold night.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Jourdan Shapiro, Anchorage,

December 2009