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Vegetable Sukiyaki

Healthy.Eater's picture
Ingredients
  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)
Directions

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

Cuisine: 
Japanese
Course: 
Main Dish
Ingredient: 
Tofu

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