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Shiitake Mushroom and Tofu Soup





Total Time
30 mins

This soup is packed with mushrooms, tofu, cabbage, and noodles. It’s easy and perfect for a cold night.

 

This recipe, and others like it, can be found in the article “These Soup Recipes Will Warm Your Soul This Winter.”

Vegetarian sops: Shiitake Mushroom and Tofu Soup (0915)




Annabelle Breakey
 4 ounces rice vermicelli
 1 tablespoon vegetable oil
 1 package (18 oz.) firm silken tofu, cut into 1-in. cubes
 1 garlic clove, minced
 2 teaspoons minced fresh ginger
 1 cup stemmed and sliced fresh shiitake mushrooms
 1 qt. reduced-sodium chicken broth
 2 cups chopped napa cabbage
 1/2 cup cilantro leaves
 1/2 cup sliced green onions
 4 teaspoons soy sauce
Step 1
1

Cook vermicelli according to package directions. Drain and set aside.

Step 2
2

Meanwhile, heat oil in a large pot over medium heat. Add tofu; cook until browned, 2 minutes. Add garlic and ginger and cook about 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.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories288
% Daily Value *
Total Fat 8.5g11%

Saturated Fat 1.5g8%
Cholesterol 25mg9%
Sodium 805mg35%
Total Carbohydrate 33g12%

Dietary Fiber 2.1g8%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.