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