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.
Provided by SoCalCookerGal
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Cook the vermicelli according to the package directions. Drain and set aside.
- 2. Meanwhile, heat the oil in a large pot over medium heat. Add the tofu and.
- 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.
- 3. Ladle into soup bowls and add in cilantro, green onions and soy sauce.
Nutrition Facts : Calories 289.4, Fat 8.6, SaturatedFat 1.4, Sodium 1204.1, Carbohydrate 36.2, Fiber 2.4, Sugar 4.8, Protein 16.7
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