Tuesday, August 7, 2007

Asian Vegetable Bowl

  • 6 cups chicken broth
  • 2 tablespoons soy sauce
  • 2 cups sliced bok choy
  • 2 ounces shiitake mushrooms, sliced
  • 4 ounces oyster mushrooms, sliced
  • 2 quarter-size slices fresh ginger
  • 1 garlic clove, thinly sliced
  • 1 Thai or Serrano chili, seeded and minced
  • 1 cup diced tomatoes
  • 1/2 cup scallions, sliced
  • 1/2 of 1 (12.3-ounce) box tofu, cut into 1/2-inch dice
  • 1 medium carrot, peeled and shredded
  • 4 teaspoons chopped fresh cilantro (optional)

1. In a large saucepan, bring broth and soy sauce to a boil. Reduce heat; add bok choy, mushrooms, ginger, garlic, and chili; simmer 5 minutes until boy choy is tender-crisp and mushrooms are tender.

2. Add tomatoes, green onions, tofu, and carrot; heat through for 1 minute. Sprinkle with cilantro, if desired.

Nutritional info (per serving): 7 grams carbohydrate; 5.5 grams net carbs; 1.5 grams fiber; 6.5 grams protein; 2.5 grams fat; 71 calories

from Atkins for Life

Yield: 6 servings

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