Soup & Stew
4 - 6 servings
10 minutes
30 minutes
Chef Ida Rodriguez
Easy to bring together, especially for a weeknight dinner or for lunch the next day! Lo Bok is a large, green-skinned Chinese Radish with mild-not hot- flavor.
5 cups Chicken or Vegetable Stock
1/2 bag Melissa’s Organic Sweet Baby Carrots cut into wedges
2 cups Bamboo Shoots - sliced
1 pound Baby Dutch Yellow® Potatoes cut in half
1 tablespoon Soy Sauce
2 tablespoons Cold Water
1 1/4 ounces Vegan Chicken Strips, Baked Tofu, or Tempeh cut into strips
1 Lo Bok (6 inch) cut into wedges
6 Melissa’s Shiitake Mushrooms, wiped clean, stems removed, caps chopped
2 tablespoons Arrowroot flour or Cornstarch
Salt to taste
In a large saucepan combine chicken or vegetable stock, vegetables and veggi chicken strips.
Bring to a boil. Cover; reduce heat and simmer for about 15-20 minutes or until vegetables are tender.
Season to taste with soy sauce and salt.
Mix cornstarch with water and add to hot soup to thicken.
Continue cooking until soup has cleared and thickened slightly, serve hot.
