Easy Vegetable Sukiyaki
- dried shiitake mushroom
- kelp
- boiling water
- 2 tablespoons low sodium soy sauce
- 2 tablespoons Splenda sugar substitute
- 13 cup mixed mushrooms (go for a variety, especially enoki and shiitake)
- 14 cup carrot, julienned
- 1 bunch baby bok choy
- 12 cup Chinese cabbage, roughly chopped
- 14 cup extra firm tofu
- shiritaki noodles
- To make the shiitake mushroom stock, simply take some dried shiitake mushrooms (and a strip of kelp if you have it) and steep in boiling water for 10 minutes.
- Drain off the mushrooms and set aside.
- Add the Splenda and soy sauce to the mushroom stock; bring to a boil.
- Once it's boiling, add all of the vegetables; boil until they're still a bit on the crisp side, about five minutes.
- Meanwhile, prepare a separate pot of boiling water and boil the yam noodles for 2-3 minutes.
- Drain and add to the vegetables (which should be done by now).
- Top with the tofu and enjoy!
- (preferably with chopsticks!
- ).
shiitake mushroom, kelp, boiling water, soy sauce, splenda sugar substitute, mixed mushrooms, carrot, baby bok choy, chinese cabbage, extra firm, noodles
Taken from www.food.com/recipe/easy-vegetable-sukiyaki-195178 (may not work)