Project Description

Recipe Ingredients:

  • 8 dried black mushrooms – optional

  • 8 cups reduced sodium chicken broth

  • 4 slices ginger, lightly crushed

  • 1 medium carrot, thinly sliced diagonally

  • 1 can (15 oz.) green baby lima beans, drained or one frozen 10 oz. package, thawed

  • 1 1/2 cups cooked or 1 can (15 oz.) garbanzo beans, drained

  • 1 1/2 cups cooked or 1 can (15 oz.) kidney beans, drained and rinsed

  • 2 cups Chinese (Napa) cabbage, cut into 1-inch pieces

  • 1 large tomato, seeded, cut into 1-inch pieces

  • 8 oz. soft tofu, drained and cut into 3/4-inch cubes

  • 2 tablespoons lemon juice

  • 1/2 teaspoon sesame oil

  • 2 green onions, thinly sliced

Instructions

Cover the mushrooms with warm water and soak for 30 minutes; drain. Cut off the stems and quarter the caps.

In a large pot, bring the broth, mushrooms and ginger to a boil over medium-high heat. Reduce heat, cover and simmer for 15 minutes. Add carrots and beans and cook for 10 minutes. Add cabbage, tomato, and tofu and cook for 5 minutes.

Season with lemon juice and sesame oil. Sprinkle green onion over each serving. Makes 12 cups. App. 8 servings.