Easy Vegetable Sukiyaki

Directions

1. 1
   To make the shiitake mushroom stock, simply take some dried shiitake mushrooms (and a strip of kelp if you have it) and steep in boiling water for 10 minutes.
2. 2
   Drain off the mushrooms and set aside.
3. 3
   Add the Splenda and soy sauce to the mushroom stock; bring to a boil.
4. 4
   Once it's boiling, add all of the vegetables; boil until they're still a bit on the crisp side, about five minutes.
5. 5
   Meanwhile, prepare a separate pot of boiling water and boil the yam noodles for 2-3 minutes.
6. 6
   Drain and add to the vegetables (which should be done by now).
7. 7
   Top with the tofu and enjoy!
8. 8
   (preferably with chopsticks!
9. 9
   ).