Shared Plates: April 2017 Contest Winner


Shared Plates: April 2017 Contest Winner

Submitted By:


Cooking has been one of my passions ever since I was a little girl, always standing next to my mom and tending to the delicious dishes she used to make. Now that I’m also a mom, I have found myself experimenting with dishes that are tasty and healthy that would guarantee me some extra time with my little one.

I came up with the vegetable broth bowl recipe very spontaneously while deciding on dinner one night. It was one of those typical cold Michigan winter days, and I already had made up my mind that I was not going to do any grocery shopping.

After taking quick look inside the fridge, I decided to make a soup with several vegetables that I had there. After the broth, vegetables, tofu, and seasonings came together, the soup was beyond delicious and heartwarming. And best of all it was quick to put together. It has become a go-to in our household and always reminds me of the infinite healthy dishes that we can create with a few simple ingredients. – Nertila Cenolli-Mecolli

Vegetable Broth Bowl 


3 quarts vegetable broth or broth of choice
3 tablespoons extra-virgin olive oil 
2 cups sliced mushrooms 
2 cups snow peas
2 cups cubed tofu 
3 cloves minced garlic  
1/2 tablespoon minced ginger 
1/2 tablespoon pepper flakes 
1 tablespoon sesame seeds 
Salt and pepper to taste  
4 cups fresh baby spinach 
Chopped fresh cilantro and/or chives, for garnish


Bring 3 quarts of broth to a boil.  In a pan, heat extra-virgin olive oil and lightly sauté mushrooms, snow peas, tofu, garlic, ginger, sesame seeds, and salt and pepper for about 2 minutes. Place 1 cup of baby spinach in each bowl and then add sautéed vegetables to each bowl. Ladle the hot broth in each bowl and let all ingredients steep for 3 minutes. Add salt and pepper to taste. Vegetable broth bowl is ready to be enjoyed! 

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Shared Plates: September 2018 Winner

Recipe: Harsen's Island Veggie Sandwich

Shared Plates: August 2018 Winner

Recipe: Frozen Rose Popsicles

Shared Plates: January 2018 Winner

Recipe: Ancho and chili-roasted delicata squash with tahini maple vinaigrette, pomegranate seeds, and toasted hazelnuts

Shared Plates: February 2018 Winner

Recipe: Sweet Potato Burger Topped with Lemon Mayonnaise

Shared Plates: March 2018 Winner

Recipe: Sweet and Savory Kale Salad
Edit Module
Edit ModuleShow Tags

Most Popular

  1. An Animated Life
    As Rob Paulsen prepares to publish his memoir, the Hollywood veteran and voice behind some of the...
  2. An Hour With ... Teddy Dorsette III
    President, Detroit Black Deaf Advocates
  3. State of the Arts
  4. A New Noodle Shop on the Block
    Midtown Detroit welcomes Urban Ramen
  5. Gold Standard
    Tucked into an industrial strip in Ann Arbor, a new restaurant offers French fare
  6. In Tune
    Influenced by its storied past, Willis Show Bar sets the tone for a nostalgic sound
  7. Drink Beer, Do Good
    Local breweries and pubs jump on the charity bandwagon
  8. Recipe: Roast Boneless Pork Loin With Tart Cherry Chutney
    Executive chef at Ford’s Garage, Darin Thompson’s boneless pork loin marvel
  9. Business Class
    Trim suits, creative layers, and crisp white shirts - Fall's wardrobe essentials are fitting for...
  10. Woah, Deli!
    Rocco’s Italian Deli offers classic sandwiches with a fresh, Detroit twist