Asian Vegetable Bowl


6 c. Reduced-sodium chicken broth
2 tbsp Lite (reduced-sodium) soy sauce
2 c. Sliced bok choy
4 oz. Sliced mushrooms of your choice
2 Quarter-size slices fresh ginger (optional)
1 Garlic clove, very thinly sliced
1 Thai or Serrano chili, seeded and minced (optional)
1 cup Diced tomatoes
1/2 c. Sliced green onions
1/2 of 1box (12.3oz.) of tofu, diced.
1 Medium carrot, peeled and shredded
4 tsp. Chopped fresh cilantro (optional)


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