|1 tbsp / 15 ml||Canola oil|
|1 cup / 250 ml||Onion, finley chopped|
|6 cups / 1.5 litre||Water|
|2||Reduced sodium beef bouillon sachets (4.5 g each; e.g. Knorr's OXO 25% Less Salt)|
|1 cup / 250 ml||Button mushrooms, sliced|
|1 cup / 250 ml||Extra firm tofu, cubed|
|2 tbsp / 25 ml||Seasoned rice vinegar|
|2 tbsp / 25 ml||Balsamic vinegar|
|1 tbsp / 15 ml||Fresh ginger root, finely chopped|
|1 tsp / 5 ml||Sesame oil|
|Freshly gound pepper, to taste|
|2 cups / 500 ml||Kale, deveined and chopped|
|2||Green onions, chopped|
|1/8 tsp / 0.5 ml||Red pepper flakes|
Heat oil in a large saucepan over medium heat. Add onions; sauté for 4 to 5 minutes or until soft.
Add water, beef bouillon, mushrooms, tofu, rice vinegar, balsamic vinegar, ginger, sesame oil, pepper, kale, green onions and red pepper flakes.
Cover and simmer for 15 to 20 minutes. Add a squeeze of fresh lime juice before serving.
Nutrition per serving (1.25 cups): 82 cal, 4 g pro, 5 g total fat (1 g saturated fat), 6 g carb, 1 g fibre, 0 mg chol, 209 mg sodium
Excellent source of vitamin K
Good source of calcium, iron
What's the difference between unseasoned and seasoned rice vinegar? Seasoned rice vinegar has added sugar and salt. In fact, some brands of seasoned rice vinegar have up to 530 mg sodium per tablespoon - a fair bit! This recipe calls for a seasoned rice vinegar that's lower in sodium. Check labels and look for one with no more than 60 milligrams of sodium per tablespoon (15 ml). We suggest President's Choice Seasoned Rice Vinegar.
Source: Heart Healthy Foods for Life