Asian Broth With Tofu and Rice

dicentra's Note:

Cooking Light, JANUARY 2001

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 ¾ cups water
• 2 (14 ½ ounce) cans vegetable broth
• 1 ½ cups frozen green peas , thawed
• 1 cup cubed firm tofu (about 6 ounces)
• 1 tablespoon minced peeled fresh ginger
• 3 cups hot cooked converted rice
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons dark sesame oil

Directions:

1. Bring water and broth to a boil in a large saucepan; add peas, tofu, and ginger. Reduce heat; simmer 5 minutes.
2. Stir in rice and cilantro; cook 3 minutes or until thoroughly heated. Ladle 1 1/3 cups soup into each of 4 bowls.
3. Drizzle each serving with 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons rice vinegar, and 1 1/2 teaspoons oil.

Reviews

[Maito]

Good comforting soup! Brown rice went great in this. I added some garlic and green onions (since I had them) and used the whole (12 oz.) package of tofu - and the ratio was perfect.