Asian Vegetable Bowl Recipe
Cook Time: 10 Minutes
Phase: Phase 1
3 cup, chopped Scallions or Spring Onions
1 clove GARLIC Iberia Foods Corporation
1 pepper Serrano Pepper
0 1/2 oz Cilantro (Coriander)
1 cup, chopped or sliced Red Tomatoes
3 tsp GINGER Fuji Food Products Inc.
2 cup Mushroom Pieces and Stems
4 tbsp Tamari Soybean Sauce
6 cup Chicken Broth, Bouillon or Consomme
6 oz Firm Silken Tofu
2 cup, shredded Chinese Cabbage, Bok choy, Pak-Choi
1 carrot (7-1/2") CARROTS Safeway, Inc.
DIRECTIONSTo 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. Simmer for 5 minutes, until bok choy is tender but still crisp and mushrooms are softened.
- Add tomatoes, green onions, tofu and carrot. 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.