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[Obesity Discussion]

ASIAN VEGETABLE BOWL

Servings: 6
Prep time: 0:10:00
Bake/Cook time: 0:10:00

Calories: 74
Fat: 2 grams
Protein: 6 grams
Carbohydrates: 7 grams
Fiber: 1 grams
Net Carbs: 6 grams
6 cups reduced-sodium chicken broth
4 tablespoons lite (reduced-sodium) soy sauce
2 cups bok choy, sliced (Chinese cabbage; use half leaves
and half stems)
4 ounces exotic mixed sliced mushrooms (about 2 cups)
1 tablespoon fresh ginger, sliced or grated
1 garlic clove, very thinly sliced
1 Thai or Serrano chili, seeded and minced
1 cup diced tomatoes
3 green onions, sliced (about 1/2 cup)
6 ounces soft or firm tofu, cut into 1/2 inch dice
1 medium carrot, peeled and shredded (about 1/2 cup)
1 1/2 tablespoons fresh cilantro, chopped
1. In a large saucepan, bring broth and soy sauce to a boil.
Reduce heat; add bok choy, mushrooms, ginger, garlic
and chili. Simmer for 5 minutes, until bok choy is tender
yet still crisp and mushrooms are softened.
2. Add tomatoes, green onions, tofu and carrot. Heat
through for 1 minute. Stir in cilantro just before serving.
Most Asian soups are light, filling and take very little time to
prepare. If you enjoy a little heat, add bit of Asian chili oil or
paste before serving.

Atkins - Asian Vegetable Bowl

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