Vegetable Sukiyaki Recipe
Ingredients
| 1 cup Chicken Stock or Vegetable Stock or low-sodium chicken broth | ||
| Water | 2 1/2 Cup (16 tbs) | |
| 2 tablespoons reduced-sodium soy sauce | ||
| Cabbage | 2 Cup (16 tbs), thinly sliced | |
| 2 medium-size stalks celery, thinly sliced | ||
| 1 medium-size sweet red pepper, cored, seeded, and thinly sliced lengthwise | ||
| 4 green onions, including tops, sliced diagonally 1/2 inch thick | ||
| Mushrooms | 6 Ounce, sliced | |
| Vermicelli noodles package | 1 | |
| 8 ounces firm tofu, cut into 2" x 2/3" x 3/8" sticks | ||
| Minced parsley | 1 Tablespoon | |
| Honey | 1 Tablespoon | |
| 1 tablespoon rice vinegar or white wine vinegar | ||
| 1/4 teaspoon hot red pepper sauce,or to taste | ||
Directions
1 ln a large saucepan, combine the stock, water, and soy sauce and bring to a simmer.
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.
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.
Chef
