Asian Vegetable Bowl

 Asian Vegetable Bowl

Ingredients

• 3 cups spring onions
• 2 cups mushrooms 
• 4 teaspoon soy sauce
• 2 teaspoons ginger
• 1 clove garlic
• 1 tablespoon white pepper
• 1 cup sliced tomatoes
• 6 oz. Tofu
• 1 carrot 
• 1 tablespoon coriander, chopped
• 2 cups cabbage, shredded
• 6 cups chicken broth 

Method

In a large saucepan, bring broth to a boil.Reduce heat; add cabbage, mushrooms, ginger, garlic (minced) and white pepper. Simmer for 
5 minutes , until cabbage is tender but still crisp and mushrooms ate softened.Add tomatoes, green onions, tofu and carrot. Heat
through for 1 minute. Stir in coriander just before serving.