| 15 | 510 | 64 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 8 h | 8 |
| 2 head | Baby bok choy (sliced) |
| 1 can(s) (8oz) | Bamboo shoots, canned |
| 1/2 cup | Button mushrooms (sliced) |
| 1 cup sliced | Carrots (diagonally) |
| 2 medium stalk(s) | Celery (cut diagonally) |
| 2 tsp | Garlic powder |
| 2 tsp | Ginger, ground |
| 6 stalk(s) | Green onion (chopped, divided) |
| 1/2 tsp | Red pepper flakes (to taste) |
| 1/2 cup chopped | Snow peas, raw |
| 3 tbsp | Soy sauce, low sodium |
| 199 gm | Tofu, regular, firm (drained, cubed) |
| 7 cup | Vegetable stock/broth, low sodium |
| 1 can(s) (8oz) | Water chestnuts, canned (sliced) |
| 1 medium | Yellow onion (chopped) |
Add the soup ingredients to a large crockpot and cook for 7-8 hours on low heat.
About 20 minutes before serving add the additions. Including only half the scallions. Reserve the other half for garnish. Cook for 20 minutes.
Enjoy!
| Meat Alternative | 0.7 |
| Vegetables | 2.3 |
