Easy Vegetable Sukiyaki Japanese cooking recipe

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1 1/2 cups shiitake mushroom stock
dried shiitake mushrooms
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

1To 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.
2Add the Splenda and soy sauce to the mushroom stock; bring to a boil.
3Once it’s boiling, add all of the vegetables; boil until they’re still a bit on the crisp side, about five minutes.
4Meanwhile, 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).
5Top with the tofu and enjoy! (preferably with chopsticks!).

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