Asian Vegetable Bowl

DifficultyDifficult
Yield6 servings
Prep10 mins
Cook10 mins

7.4g

Net Carbs

10.6g

Protein

2.5g

Fat

2.6g

Fiber

102

Calories

Asian Vegetable Bowl

Ingredients:

  • 1 clove Garlic
  • 1 pepper Serrano Pepper
  • 1 cup, chopped or sliced Red Tomato
  • 6 cups Chicken Broth, Bouillon or Consomme
  • 3 cups chopped Scallions or Spring Onions
  • 2 cups Mushroom Pieces and Stems
  • 3 teaspoons Ginger
  • 1/2 ounce Cilantro (Coriander)
  • 4 tablespoons Tamari Soybean Sauce
  • 2 cups shredded Chinese Cabbage (Bok-Choy, Pak-Choi)
  • 6 ounces Firm Silken Tofu
  • 1 carrot (7-1/2") Carrots

Directions:

To make this soup suitable for earlier phases, simply omit the carrot. Also vegetable broth may be substituted for the chicken broth to make it appropriate for Vegetarians and Vegans.
  1. In a large saucepan, bring broth and tamari to a boil.
  2. Reduce heat; add bok choy, mushrooms, ginger, garlic (minced) and chili (diced). Simmer for 5 minutes, until bok choy is tender but still crisp and mushrooms are softened.
  3. Add tomatoes, green onions, tofu and carrot (shredded). Heat through for 1 minute. Stir in cilantro just before serving.

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