Place mushrooms in medium bowl; add warm water to just cover mushrooms. Let stand 30 minutes; drain. Slice mushrooms.
In Dutch oven or 4-quart saucepan, combine drained mushrooms, broth and ginger. Bring to a boil over medium-high heat. Reduce heat. Cover; simmer 15 minutes. Stir in carrot and all beans; cook 10 minutes. Stir in cabbage, tomato and tofu; cook 5 minutes or until cabbage is tender. Remove from heat; stir in lemon juice and sesame oil. Remove ginger. Top each serving with green onions.
Tips: Use the tofu you prefer – it is available as soft, medium or firm. Any will work in this recipe.
Look for dark (toasted) sesame oil near the Asian food section in the grocery store. It has a very pronounced flavor – a little goes a long way. Refrigerate it once the bottle is opened.
Serving Size: about 12oz each
Nutritional Information Per Serving:
Calories 180, Total Fat 1.5g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 600mg, Carb 31g, Fiber 7g, Total Sugar 4g, Protein 11g, Vitamin D 30%, Calcium 8%, Iron 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.