- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2009
Ingredients
Method
Chop cabbage to make about 8 cups (2 L). Halve onion; cut into 1/2-inch (1 cm) thick slices. Remove and discard mushroom stems; thickly slice caps.Place cabbage and onion in Dutch oven; sprinkle with mushrooms. Pour in broth and water; cover and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are softened, about 15 minutes.
Add tofu, mirin and soy sauce; simmer until tofu is heated through, about 5 minutes. Sprinkle with green onion. Serve with ponzu sauce for dipping tofu and vegetables.
More tofu recipes:
Nutritional facts Per serving: about
- Sodium 1000 mg
- Protein 9 g
- Calories 110.0
- Total fat 3 g
- Potassium 370 mg
- Cholesterol 2 mg
- Saturated fat trace
- Total carbohydrate 14 g
%RDI
- Iron 14.0
- Folate 37.0
- Calcium 11.0
- Vitamin A 4.0
- Vitamin C 10.0
