Japanese Mushroom, Tofu, And Vermicelli Soup

• 4 cups Chicken Stock
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Mirin (can Substitute 1 Tablespoon Sherry And A Pinch Of Sugar)
• 1 Tablespoon Sake (can Substitute 1 Tablespoon White Wine With A Dash Of Rice Vinegar)
• 4 ounces, weight Tofu, Drained And Cut Into 1/2 Inch Cubes
• 2 ounces, weight Shiitake Mushrooms, Thinly Sliced, Stems Discarded
• 2 ounces, weight Enoki Mushrooms, 1 Inch From Bottom Cut Off And Discarded
• 2 ounces, weight Cellophane Noodles Or Chinese Vermicelli
• 3 Green Onions, Sliced Diagonally
• Extra Enoki Mushrooms And Green Onions For Garnish

1. Add the chicken stock, soy sauce, mirin and sake to a medium saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Add the tofu, mushrooms, and vermicelli, return to a boil, reduce heat, and simmer for 6 minutes. Add the green onions and simmer for another 2 minutes.
2. Serve immediately.

chicken, soy sauce, sherry, white wine, mushrooms, weight enoki mushrooms, noodles, green onions, extra enoki mushrooms

Taken from tastykitchen.com/recipes/soups/japanese-mushroom-tofu-and-vermicelli-soup/ (may not work)