Izakaya Sakura Shiitake Mushroom Soup
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 113.39 g rice vermicelli
- 14.79 ml vegetable oil
- 510.29 g package firm silken tofu, cut into 1 inch cubes
- 1 garlic clove, minced
- 9.85 ml fresh ginger, minced
- 236.59 ml fresh shiitake mushroom, stemmed sliced
- 946.0 ml reduced-sodium vegetarian broth or 946.0 ml reduced-sodium chicken broth
- 473.18 ml napa cabbage, chopped
- 118.29 ml cilantro leaf
- 118.29 ml green onion, chopped
- 19.71 ml soy sauce
directions
- Cook vermicelli according to package directions. Drain and set aside.
- Meanwhile, heat oil in a large pot over medium heat. Add tofu and cook until browned (2 minutes). Add garlic and ginger and cook (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.
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