Clear broth with bok choi, dried shitakes, and daikon

1 small daikon radish, grated (or about 100 g worth)
2 medium carrots, grated
1 large onion, grated
2 large broccoli stalks, trimmed, peeled, and grated
4-6 cloves of garlic, sliced thinly
2 red chilli peppers, chopped
6 dried shitake caps, with soaking water
4-6 heads baby bok choi, chopped roughly
1 package Nasoya lite firm tofu, cubed
1 tbsp sesame oil
6 cups water
1 tsp beef "Better than Boullion"
1/2 cup tamari

If you don't want it so spicy, seed the chillis. Also would be delightful with chopped scallions or crunchy bean sprouts on top.

Heat the sesame oil over medium heat. Add garlic and stir for about a minute, until fragrant. Add grated daikon, carrots, onion and broccoli stalks, plus the chopped chillis, and cook for about 20 minutes, or until the liquid has reduced and the veggies have cooked down about a third. While you are doing this, soak the shitakes in hot water. When they have absorbed the water, chop them roughly and set aside, reserving soaking water. When the veggies seem to be browning just a bit, deglaze the pan with the mushroom water and throw in the shitakes. Add the tofu, the boullion, and enough water to cover. Bring to a simmer and cook until heated through, about 5-10 minutes. At the last minute, throw in the chopped bok choi and stir it just enough to wilt. Serve immediately!! So delicious.

Serving Size: Makes about 10 1.5 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MMSCHWAR.