Shiitake Mushroom And Tofu Soup

• 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

1. Cook vermicelli according to package directions. Drain and set aside.
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.
3. Note: Nutritional analysis is per serving.

rice vermicelli, vegetable oil, silken, garlic, fresh ginger, shiitake mushrooms, chicken broth, cabbage, cilantro, green onions, soy sauce

Taken from www.myrecipes.com/recipe/shiitake-mushroom-tofu-soup (may not work)