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Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Shiitake Mushroom and Tofu Soup

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

Sunset DECEMBER 2009

  • Yield: Serves 4
  • Total: 30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 26%
  • Protein: 18g
  • Fat: 8.5g
  • Saturated fat: 1.5g
  • Carbohydrate: 33g
  • Fiber: 2.1g
  • Sodium: 805mg
  • Cholesterol: 25mg
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