Shitake Mushroom and Tofu Soup

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READY IN: 40mins
Recipe by SoCalCookerGal

I just saw this recipe in my Sunset magazine and wanted to post it for safe keeping. I make a lot of soup in the winter time and I'm always looking for new recipes. This soup looks really good. I can't wait to try it. The recipe calls for chicken broth but if you want to make it a vegetarian soup you could easily use Vegetable broth instead.

Ingredients Nutrition


  1. 1. Cook the vermicelli according to the package directions. Drain and set aside.
  2. 2. Meanwhile, heat the oil in a large pot over medium heat. Add the tofu and.
  3. cook until browned, 2 minutes. Add garlic and ginger and cook for 2 minutes.Add the mushrooms, broth and cabbage and simmer 5 minutes. Stir in reserved noodles.
  4. 3. Ladle into soup bowls and add in cilantro, green onions and soy sauce.

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