Izakaya Sakura Shiitake Mushroom Soup

• 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

1. Cook vermicelli according to package directions. Drain and set aside.
2. 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).
3. Add mushrooms, broth, and cabbage and simmer (5 minutes). Stir in reserved noodles.
4. Ladle soup into bowls and add cilantro, onions and soy sauce.

rice vermicelli, vegetable oil, silken, garlic, fresh ginger, fresh shiitake mushroom, vegetarian broth, cabbage, cilantro leaf, green onion, soy sauce

Taken from www.food.com/recipe/izakaya-sakura-shiitake-mushroom-soup-512170 (may not work)