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Vegetable Sukiyaki Recipe
|Vegetable stock/Chicken stock/low sodium chicken broth||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Sliced cabbage||6 Ounce (2 Cups)|
|Celery stalks||2 Medium, thinly sliced|
|Sweet red pepper||1 Medium, cored, seeded, and thinly sliced lengthwise|
|Green onions||4 , sliced diagonally 1/2 inch thick (Including Tops)|
|Mushrooms||6 Ounce, sliced|
|Vermicelli noodles/Ramen noodles||3 Ounce (1 Package)|
|Firm tofu||8 Ounce, cut into 2 inch 2/3 inch x 3/8inch sticks|
|Minced parsley/Cilantro||1 Tablespoon|
|White wine vinegar/Rice vinegar||1 Tablespoon|
|Hot pepper sauce||1⁄4 Teaspoon (To Taste)|
Serving size: Complete recipe
Calories 710 Calories from Fat 113
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1571.9 mg65.5%
Total Carbohydrates 111 g37%
Dietary Fiber 16.8 g67%
Sugars 32 g
Protein 43 g85.3%
Vitamin A 153.5% Vitamin C 453.5%
Calcium 60% Iron 51.7%
*Based on a 2000 Calorie diet
Add the cabbage, celery, pepper, and the white parts of the green onions.
Simmer, covered, for 8 minutes.
2 Stirin the mushrooms.
Submerge the block of noodles and gently place the tofu on top.
Cook, covered, for 3 minutes or until the noodles are tender.
Stir in the cilantro, honey, vinegar, red pepper sauce, and green onion tops.
Ladle into bowls and serve hot, accompanied by rice cakes and a salad of bean sprouts.