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
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.