To underscore this stew’s Asian character, you could garnish it with crushed chow mein noodles and a handful of the Japanese snack food, wasabi-coated peas.

INGREDIENTS | SERVES 4

• 3 tablespoons vegetable oil
• 4 to 5 cloves garlic, mashed
• 1 head napa cabbage, cored and coarsely chopped
• 2 heads baby bok choy, rinsed and leaves separated
• 1 quart vegetable or mushroom broth
• 1 (4-ounce) package tofu puffs
• Soy sauce to taste
• Vietnamese chili-garlic sauce to taste

1. Heat the oil in a large saucepan over medium heat and sauté the garlic.

2. Add the napa cabbage and the bok choy and sauté for 2 to 3 minutes.

3. Add the vegetable broth, tofu puffs, soy sauce, and chili-garlic sauce. Reduce the heat to low and cook until the cabbage is softened.

Nutrition

320 calories
17g fat
31g carbohydrates
15g protein
730mg sodium
12g fiber