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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice vermicelli	4	ounces		407.0987	86.53399999999999	11.8161	1.5536
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
silken tofu	1	package	cut firm	213.85	6.37	21.84	11.375
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
ginger	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
shiitake mushroom	1	cup	stemmed sliced	-	-	-	-
chicken broth	1	quart	reduced sodium	-	-	-	-
napa cabbage	2	cups	chopped	26.16	4.8614	2.398	0.3706
cilantro leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
green onion	1/2	cup	chopped	9.585	2.0377	0.3444	0.1668
soy sauce	4	teaspoons		11.235999999999999	1.0452	1.7257	0.1208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.