Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: mimitot
Atkins, M.d., Robert C. Atkins for Life. New York: St. Martin's P, 2003. 239.

This is a quick, easy recipe gauranteed to be filling on a cold day. Each serving is 1 and 1/3 cups.

Ingredients

6 c. Reduced-sodium chicken broth

2 tbsp Lite (reduced-sodium) soy sauce

2 c. Sliced bok choy

4 oz. Sliced mushrooms of your choice

2 Quarter-size slices fresh ginger (optional)

1 Garlic clove, very thinly sliced

1 Thai or Serrano chili, seeded and minced (optional)

1 cup Diced tomatoes

1/2 c. Sliced green onions

1/2 of 1box (12.3oz.) of tofu, diced.

1 Medium carrot, peeled and shredded

4 tsp. Chopped fresh cilantro (optional)

Preparation

1. In a large saucepan, bring broth and soy sauce to a boil. Reduce heat; add bok choy, mushrooms, ginger, garlic, and chili; simmer 5 minutes until bok choy is tender-crisp and mushrooms tender.

2. Add tomatoes, green onions, tofu, and carrot; heat for 1 minute. Sprinkle with cilantro, if desired.

Cook's Notes

Use half leaves and half stems of the bok choy in the recipe. If you like spicer foods add a few drops of Asian chili oil before serving. This recipe's nutrional facts include all optional ingredients.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment