4 ounces rice noodles
1 tablespoon vegetable oil
1 package (18 ounces) firm silken tofu, cut into 1-in cubes
1 garlic clove, minced
2 teaspoon minced fresh ginger
1 cup stemmed and sliced shiitake mushrooms
1 quart reduced-sodium pareve chicken broth or vegetable broth
2 cups chopped napa cabbage
½ cup cilantro leaves
½ cup sliced green onions
4 teaspoons soy sauce
1. Cook rice noodles according to package direction. 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.