Asian Vegetable Bowl

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.

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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Meal Type: Lunch
Soups & Stews

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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.