Shared Plates: April 2017 Contest Winner


Shared Plates: April 2017 Contest Winner

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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!