Wolf-friendly shiitake mushroom and tofu soup

Contributed by Amaroq Weiss, West Coast wolf advocate at the Center. Amaroq is an attorney, biologist and campaign organizer.

 

Serves 4; takes 30 minutes.

 

Ingredients:

 

• 4 ounces rice vermicelli
• 1 teaspoon vegetable oil
• 1 package (18 oz.) firm tofu, cut into ½-inch cubes
• 1 garlic clove, minced
• 2 teaspoons minced fresh ginger
• 1 cup stemmed and slices fresh shitake mushrooms
• 1 quart Non-chik’n broth (use any vegetarian broth or bouillon flavored to taste like chicken broth; regular vegetable broth doesn’t cut it)
• 2 cups chopped napa cabbage
• 1/2 cup cilantro leaves
• 1/2 cup sliced green onions
• 2 teaspoons soy sauce

 

Directions:

Cook rice noodles per package directions; drain and set aside. Meanwhile, heat oil in large pot over medium heat. Add tofu; cook until browned (2-5 minutes). Add garlic and ginger and cook about 2 minutes. Add mushrooms, broth and cabbage and simmer 5 minutes. Stir in reserved noodles. Add soy sauce. Ladle soup into bowls. Top with cilantro and onions.

Photo courtesy of Valeria Aksakova.