1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash
1 cup (120 mL) Green Giant* Valley Selection* Japanese Mix
2 tsp. (5 mL) coconut oil
2 whole star anise
½ tsp. (2.5 mL) whole cloves
1 small cinnamon stick
2 lime leaves
1 tbsp. (15 mL) ginger, ¼ inch slices
1 cup (120 mL) white onion, ¼ inch slices
4 cups (960 ml) low-sodium vegetable broth
2 tbsp. (30 mL) Low Sodium Soy Sauce
1 tbsp. (15 mL) Rice Vinegar
1 tbsp. (15 mL) Maple Syrup
¾ cup (180 ml) dried shiitake mushrooms
1 cup (120 mL) fresh shiitake mushrooms, ¼ inch slices Bean sprouts for garnish
1 tbsp. (15 mL) green onion, sliced
1 tbsp. (15 mL) long red chili, sliced
Basil, cilantro and lime wedges to garnish
1 Lb. cooked Beef tenderloin, thinly sliced
1 Block Smoked Tofu, sliced and grilled
1 Lb. cooked Black Tiger Shrimp
In a medium sauce pot over medium high heat, add 1 tsp. (5 ml) of coconut oil, star anise, cloves, cinnamon, lime leaves, ginger and onions. Continuously stir and char onions, 5 minutes.
Reduce heat to medium and gently pour vegetable stock over charred onions and spices. Add soy sauce, rice vinegar, maple syrup, ginger and dried mushrooms. Cover and simmer for 30 minutes.
Strain liquid into another sauce pot and bring broth to a gentle boil. Add noodles, sliced mushrooms and Green Giant* Valley Selections Japanese mix to the broth and cook, 5 minutes.
Divide vegetable mixture and broth between serving bowls. Garnish with bean sprouts, green onion, basil leaves, chili’s and cilantro.