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    You are in: Home / Recipes / Easy Vegetable Sukiyaki Recipe
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    Easy Vegetable Sukiyaki

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Mangoagogo's Note:

    An excellent low-calorie Japanese dish made with the venerable yam noodle.

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    Ingredients:

    Servings:

    Units: US | Metric

    1 1/2 cups shiitake mushroom stock

    Directions:

    1. 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. 2
      Add the Splenda and soy sauce to the mushroom stock; bring to a boil.
    3. 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. 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. 5
      Top with the tofu and enjoy! (preferably with chopsticks!).

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    Ratings & Reviews:

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    Nutritional Facts for Easy Vegetable Sukiyaki

    Serving Size: 1 (212 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 109.6
     
    Calories from Fat 26
    23%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1125.6 mg
    46%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 2.5 g
    10%
    Sugars 9.2 g
    36%
    Protein 8.1 g
    16%

    The following items or measurements are not included:

    mixed mushrooms

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