It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asian-Inspired Vegetable Stock

Source: dLife

A light, fragrant vegetable stock that can be used in Asian soups and entrees.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	97.6

Total Carbs	16.8 g

Dietary Fiber	4.0 g

Sugars	4.5 g

Total Fat	1.2 g

Saturated Fat	0.1 g

Unsaturated Fat	0.3 g

Potassium	441.2 mg

Protein	5.4 g

Sodium	247.1 mg

Dietary Exchanges 1.2 Fat, 2.6 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

8.0
8 cup cold water 6.0
6 cup chopped bok choy 1.75
1 3/4 cup fresh cilantro 1.0
1 each large onion 1.0
1 each medium carrots 1.0
1 each small red bell peppers 0.3333
0.3333 cup fresh ginger root 1.0
1 tbsp minced garlic 0.25
0 1/4 cup dried shiitake mushrooms 4.0
4 tsp low sodium soy sauce 1.0
1 tsp whole star anise 2.0
2 tsp Chinese 5-spice powder 1.5
1 1/2 tsp black peppercorns 1.0
1 pinch salt and pepper

Directions

In a small stock pot or large Dutch oven combine all ingredients except salt and pepper. Heat to boiling.
Reduce heat and simmer, covered, 1 hour.
Strain, pressing lightly on vegetables to extract all juices, discard solids. Season to taste with salt and pepper.
Refrigerate or freeze.