Easy Vegetable Sukiyaki

Ingredients

1 1/2 cups shiitake mushroom stock

• dried shiitake mushrooms
• kelp
• 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

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!).