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Compliments of Diana Dyer, MS, RD
made up this easy and quick recipe to round out a meal of carry-out
Chinese food left-overs.
4 cups water
4 shiitake mushrooms -
remove stems (save for making veggie soup stock
another day) and slice caps into thin strips
2 oz. firm tofu - cut into
very small cubes
2 green onions - slice
white and green parts
8 veggie potstickers (I
used Day-Lee Foods brand from Santa Fe Springs, CA that I found
in the frozen food section of the grocery store)
2 Tbsp. brown barley miso
to boiling in a 2 quart saucepan, add mushrooms, white part
of the onions, tofu, and potstickers. Boil gently until potstickers
are done (follow timing directions on the potsticker package
~1/4 cup of the water out of the pan. Mix miso with the water
and put back into the pan. Do not reboil.