Asian Vegetable Bowl Recipe

Name: Asian Vegetable Bowl
Prep time: 10M
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 6 Chicken Broth, Bouillon or Consomme; 4 Tamari Soybean Sauce; 2 Chinese Cabbage (Bok-Choy, Pak-Choi); 2 Mushroom Pieces and Stems; 3 Ginger; 1 Garlic; 1 Serrano Pepper; 1 Red Tomatoes; 3 Scallions or Spring Onions; 6 Firm Silken Tofu; 1 Carrots; 0.5 Cilantro (Coriander)

7.4g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

10.6g

Protein

2.5g

Fat

2.6g

Fiber

102.9cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

6 cup Chicken Broth, Bouillon or Consomme
4 tbsp Tamari Soybean Sauce
2 cup, shredded Chinese Cabbage (Bok-Choy, Pak-Choi)
2 cup Mushroom Pieces and Stems
3 tsp Ginger
1 clove Garlic
1 pepper Serrano Pepper
1 cup, chopped or sliced Red Tomatoes
3 cup, chopped Scallions or Spring Onions
6 oz Firm Silken Tofu
1 carrot (7-1/2") Carrots
0 1/2 oz Cilantro (Coriander)

DIRECTIONS

To make this soup suitable for earlier phases, simply omit the carrot. Also vegetable broth may be substituted for the chicken broth to make it appropriate for Vegetarians and Vegans.

In a large saucepan, bring broth and tamari to a boil.
Reduce heat; add bok choy, mushrooms, ginger, garlic (minced) and chili (diced). Simmer for 5 minutes, until bok choy is tender but still crisp and mushrooms are softened.
Add tomatoes, green onions, tofu and carrot (shredded). Heat through for 1 minute. Stir in cilantro just before serving.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.