Asian Vegetable Bowl Recipe
Cook Time: 10 Minutes
Phase: Phase 1
6 cup Chicken Broth, Bouillon or Consomme
4 tbsp Tamari Soybean Sauce
2 cup, shredded Chinese Cabbage (Bok-Choy, Pak-Choi)
2 cup Mushroom Pieces and Stems
3 tsp Ginger
1 clove Garlic
1 pepper Serrano Pepper
1 cup, chopped or sliced Red Tomatoes
3 cup, chopped Scallions or Spring Onions
6 oz Firm Silken Tofu
1 carrot (7-1/2") Carrots
0 1/2 oz Cilantro (Coriander)
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.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.