Shiitake Mushroom and Tofu Soup

Shiitake Mushroom and Tofu Soup
Photo by Annabelle Breakey

Ingredients

  • ½ cup sliced green onions
  • 1 package (18 oz.) firm silken tofu, cut into 1-in. cubes
  • 2 cups chopped napa cabbage
  • ½ cup cilantro leaves
  • 1 tablespoon vegetable oil
  • 2 teaspoons minced fresh ginger
  • 4 ounces rice vermicelli
  • + 15 more ingredients
    • 1 qt. reduced-sodium chicken broth
    • 1 cup stemmed and sliced fresh shiitake mushrooms
    • 1 qt. reduced-sodium chicken broth
    • 4 teaspoons soy sauce
    • 4 teaspoons soy sauce
    • ½ cup cilantro leaves
    • 2 cups chopped napa cabbage
    • 2 teaspoons minced fresh ginger
    • 1 garlic clove, minced
    • 1 garlic clove, minced
    • ½ cup sliced green onions
    • 1 tablespoon vegetable oil
    • 1 package (18 oz.) firm silken tofu, cut into 1-in. cubes
    • 1 cup stemmed and sliced fresh shiitake mushrooms
    • 4 ounces rice vermicelli

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 noodle...

View full recipe at My Recipes

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