Reprinted from The Blood Type Diet Website (www.dadamo.com)

Oriental Stew

Description:

This is an elegant soup that's also low in calories. It will keep for several days in the refrigerator and reheats well.

Ingredients:
  • 5 cups vegetable stock (sometimes I substitute a bit of chicken stock.)
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon minced gingeroot
  • 2 tablespoons soy sauce
  • 3 stalks bok choy, diagonally sliced, also shred leaves
  • 1 cup broccoli florets
  • 1 carrot, shredded
  • 1 cup sliced portabello mushrooms (or your favorite 'A' mushroom)
  • 1/2 cup peas
  • 1/2 cup waterchestnuts, sliced
  • 2 ounces buckwheat noodles or soba noodles, broken into 1-inch pieces,
  • (about 1/2 cup)
  • 1/2 pound firm tofu, cut into 1/2-inch cubes
How to make it:
  1. Place 1/2 cup of the stock in a 5-quart saucepan and bring to a boil.
  2. Add onion, garlic, and ginger; simmer for 3 minutes.
  3. Stir in remaining stock and soy sauce.
  4. Cover pot and bring to a gentle boil.
  5. Add remaining Ingedients as they are prepared.
  6. Test for doneness: noodles should be softened; vegetables should remain crisp-tender.
  7. Timing: 8 to 10 minutes.
  8. 6 servings