Shitake Mushroom and Tofu Soup

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  ounces  rice vermicelli
• 1  tablespoon  vegetable oil
• 18  ounces firm silken tofu (cut into 1 inch cubes)
• 1  garlic clove, minced
• 2  teaspoons ginger, minced
• 1  cup  fresh shiitake mushroom, stemmed and sliced
• 1  quart chicken broth, reduced sodium
• 2  cups napa cabbage, chopped
• 1⁄2 cup cilantro leaf
• 1⁄2 cup green onion, sliced
• 4  teaspoons soy sauce

Directions

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.