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Vegetable Sukiyaki

Healthy.Eater's picture
  Vegetable stock/Chicken stock/low sodium chicken broth 1 Cup (16 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Reduced sodium soy sauce 2 Tablespoon
  Sliced cabbage 6 Ounce (2 Cups)
  Celery stalks 2 Medium, thinly sliced
  Sweet red pepper 1 Medium, cored, seeded, and thinly sliced lengthwise
  Green onions 4 , sliced diagonally 1/2 inch thick (Including Tops)
  Mushrooms 6 Ounce, sliced
  Vermicelli noodles/Ramen noodles 3 Ounce (1 Package)
  Firm tofu 8 Ounce, cut into 2 inch 2/3 inch x 3/8inch sticks
  Minced parsley/Cilantro 1 Tablespoon
  Honey 1 Tablespoon
  White wine vinegar/Rice vinegar 1 Tablespoon
  Hot pepper sauce 1⁄4 Teaspoon (To Taste)

1 ln a large saucepan, combine the stock, water, and soy sauce and bring to a simmer.
Add the cabbage, celery, pepper, and the white parts of the green onions.
Simmer, covered, for 8 minutes.
2 Stirin the mushrooms.
Submerge the block of noodles and gently place the tofu on top.
Cook, covered, for 3 minutes or until the noodles are tender.
Stir in the cilantro, honey, vinegar, red pepper sauce, and green onion tops.
Ladle into bowls and serve hot, accompanied by rice cakes and a salad of bean sprouts.

Recipe Summary

Main Dish

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 710 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.9%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1571.9 mg65.5%

Total Carbohydrates 111 g37%

Dietary Fiber 16.8 g67%

Sugars 32 g

Protein 43 g85.3%

Vitamin A 153.5% Vitamin C 453.5%

Calcium 60% Iron 51.7%

*Based on a 2000 Calorie diet

Vegetable Sukiyaki Recipe