Beef & Spring Vegetable Broth

Beef & Spring Vegetable Broth

March 12, 2019

SERVING SIZE: 8
SERVINGS PER RECIPE: 1

INGREDIENTS

  • 1 ½ cups Beef Broth, College Inn 50% less sodium and fat free
  • 1 sheet Nori
  • 1 tsp. Fresh Ginger, minced
  • 6 each Scallions, thinly sliced
  • 6-7 each Baby Portobello mushrooms, thinly sliced
  • 1 clove Garlic, mashed
  • 7 each Snow peas, julienne
  • ½ ounce Tofu, extra firm, cubed

DIRECTIONS

  1. Bring beef broth to a boil. Add ginger, scallions, garlic, and Nori. Place a cover on top and infuse for ½ hour.
  2. While the broth is being infused cut your snow peas, mushrooms, and tofu. Place all ingredients in a small bowl.
  3. Remove Nori sheet after the half hour and pour the rest of the broth over the vegetables and tofu.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Blog Posts