Asian Vegetable Bowl
7.4g
Net Carbs
10.6g
Protein
2.5g
Fat
2.6g
Fiber
102
Calories
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.
- In a large saucepan, bring broth and tamari to a boil.
- 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.
- Add tomatoes, green onions, tofu and carrot (shredded). Heat through for 1 minute. Stir in cilantro just before serving.
