Vegetable Bouillon Cubes - Skinny Soup Base by 7grains

60 grams (6 cubes per pack)

Each bouillon cube, known locally as broth cube, is made of real malunggay vegetable, herbs - cloves, turmeric, basil, and spices - reduced to provide a vegetable bouillon that has a richer flavor and a more robust taste than the ordinary bouillons.

It gives a depth in flavor and a boost in nutrient to any soup, marinade, stews, sauces, risottos, or gravies. Use in your favorite recipes to create delicious gourmet meals. Best paired with Skinny Carbs, for a guiltless and a low-calorie meal, a relishing noodle dish.

How to cook:

Mix a cube of vegetable bouillon in boiling liquid while cooking your favorite soup dish.

Health Benefits:

This concentrated soup base packed in a small bundle is made with all-natural ingredients, goodness certified. It is very low fat, MSG-free, cholesterol-free, transfat-free, and has 50% lesser sodium content than ordinary reduced salt bouillons. A healthy swap to the regular broth cubes that we are accustomed to. Opt for this convenient and healthier alternative.

• - Low sodium
• - MSG free
• - 0 Cholesterol
• - Gluten-free
• - Vegan
• - No preservatives
• - No artificial flavoring
  
  

Ingredients:

Vegetable oil, salt, sugar, maltodextrin, natural flavoring, spices (onion, garlic, white pepper), malunggay (moringa olifeira), basil, thyme, cloves, turmeric, and xanthan gum.

Origin: Philippines

Storage:
Keep in cool dry place.

Recipe Suggestion:

Cantonese-Style Yellow Soy Bean Noodle
*recipe courtesy of 7grains

Serves 3-4

Ingredients

200g (1 box) Yellow Soybean Protein Pasta
1 cube of Skinny Soup Base Vegetable Bouillon
1 tbsp 7grains Skinny Seasoning
2 cups water
1 tbsp vegetable oil
1/8 tsp ground black pepper
1/2 tbsp sesame oil
1/2 tsp rice wine
1 tbsp oyster sauce
50g bokchoy, 50g snow peas (sitsaro), 50g carrots (thinly sliced)
5 cloves garlic (crushed)
1 small onion (chopped)
100g shrimp (deveined)
100g chicken liver
(optional) 1/2 cup jelly ear mushroom

Directions

Devein the shrimps then set aside the shrimp heads and boil together with the chicken liver in 2 cups of water for 8-10 minutes.
When the liver is cooked, slice and set aside. Save the broth for later.

In a wok, stir-fry bokchoy, carrots and snow peas in 1 tbsp vegetable oil in high heat for 10 seconds. Set aside. This will preserve the crisp texture of the vegetables and their colour.

With the remaining oil in the pan, bring to medium heat, pour in the sesame oil and sauté the garlic, onion and shrimp until the shrimp is no longer translucent. Add the oyster sauce, seasoning, rice wine, chicken liver and mushroom.

Pour in the broth with a strainer to filter the shrimp heads. Let it simmer then add the noodles while constantly tossing until all noodles are evenly cooked which takes about 8-10 minutes.

Serve and enjoy!
 

Nutrition Facts

Serving Size 1:0   1 cube