4 ounces rice vermicelli (used rice)
1 Tsp olive oil
1 package (18 oz.) firm tofu, cut into 1-in. cubes
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1 cup stemmed and sliced fresh mushrooms (shiitake, crimini or portabella)
1 qt. reduced-sodium veggie broth
2 cups chopped cabbage
1/2 cup cilantro leaves
1/2 cup sliced green onions
2-3 teaspoons soy sauce or Bragg’s
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, 2-3 minutes. Add garlic and ginger and cook about 2 minutes. Add mushrooms, onions, broth, and cabbage and simmer 5 minutes. Stir in reserved noodles. Ladle soup into bowls and add cilantro, onions, and soy sauce.