Shiitake Mushroom and Tofu Soup

Ingredients

• 0.5 cup cilantro leaves 
• 2 teaspoons ginger fresh minced
• 1 cup mushroom caps fresh stemmed sliced
• 1  garlic clove minced
• 0.5 cup green onions sliced
• 1 qt chicken broth reduced-sodium
• 2 cups napa cabbage chopped
• 4 ounces vermicelli 
• 18 oz silken tofu firm cut into 1-in. cubes
• 4 teaspoons soya sauce 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• ladle
• pot

Directions

1. Cook vermicelli according to package directions.
2. Drain and set aside.
3. Meanwhile, heat oil in a large pot over medium heat.
4. Add tofu; cook until browned, 2 minutes.
5. Add garlic and ginger and cook about 2 minutes.
6. Add mushrooms, broth, and cabbage and simmer 5 minutes. Stir in reserved noodles. Ladle soup into bowls and add cilantro, onions, and soy sauce.