Ingredients

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  (make this vegetarian/vegan friendly by making your own vegetable broth or buying vegetable broth or “no-chicken” vegetable broth)

2 cups chopped napa cabbage

1/2 cup cilantro leaves

1/2 cup sliced green onions

4 teaspoons soy sauce

Preparation

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.