Easy Vegetable Sukiyaki

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• dried shiitake mushroom
• kelp
• boiling water
• 2 tablespoons low sodium soy sauce
• 2 tablespoons splenda sugar substitute
• 1/3 cup mixed mushrooms (go for a variety, especially enoki and shiitake)
• 1/4 cup carrot, julienned
• 1 bunch baby bok choy
• 1/2 cup chinese cabbage, roughly chopped
• 1/4 cup extra firm tofu
• shiritaki noodles

Recipe

• 1 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.
• 2 add the splenda and soy sauce to the mushroom stock; bring to a boil.
• 3 once it's boiling, add all of the vegetables; boil until they're still a bit on the crisp side, about five minutes.
• 4 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).
• 5 top with the tofu and enjoy! (preferably with chopsticks!).