Yum Yum Bowl

yum yum bowl

Meaty mushrooms and sprouts in a light broth make for a satisfying lunch or dinner. Make ahead then reheat at home or at the office!


  • Honey (to taste)
  • vegetable stock
  • a touch of low sodium tamari
  • small can of water chestnuts
  • whole baby corn
  • extra firm tofu
  • 1/2 onion
  • a few sprigs of fresh mint
  • 3 cups of Brussels
  • baby bok choy
  • chopped assorted mushrooms
  • juice from 1 lime


  1. Sauté sprouts and chopped mushrooms in a large pot until softened.
  2. Add assorted mushrooms, continue to cook until mushrooms sweat and soften.
  3. Add remaining ingredients and simmer until the bok choy is limp (about 10 minutes)
  4. Plate, garnish with mint, and enjoy!

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