This soup is packed with mushrooms, tofu, cabbage, and noddles. It's easy and perfect for a cold night.
Sunset DECEMBER 2009
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.
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