An excellent low-calorie Japanese dish made with the venerable yam noodle.
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Units: US | Metric
1 1/2 cups shiitake mushroom stock
- dried shiitake mushroom
- 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
- 1To 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.
- 2Add the Splenda and soy sauce to the mushroom stock; bring to a boil.
- 3Once it's boiling, add all of the vegetables; boil until they're still a bit on the crisp side, about five minutes.
- 4Meanwhile, 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).
- 5Top with the tofu and enjoy! (preferably with chopsticks!).
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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
- Total Fat 2.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 1125.6 mg
- Total Carbohydrate 15.5 g
- Dietary Fiber 2.5 g
- Sugars 9.2 g
- Protein 8.1 g
The following items or measurements are not included: