Beef & Spring Vegetable Broth

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.