Total Time
15mins
Prep 10 mins
Cook 5 mins

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

Ingredients Nutrition

Directions

  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!).