IZAKAYA SAKURA SHIITAKE MUSHROOM SOUP

Izakaya Sakura Shiitake Mushroom Soup image

Provided by Member 610488

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 248.7, Fat 7.2, SaturatedFat 1, Sodium 440.7, Carbohydrate 34.9, Fiber 2.3, Sugar 4, Protein 11.8