Quick Vegetable, Rice and Tofu Soup

Submitted by b. limon

"Amazingly simple, this basic soup can be whipped up with even ordinary mushrooms and it tastes great, not too salty. I can see myself repeating this meal in the near future.."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 1⁄2 cups vegetable broth
• 2 cups broccoli, in small florets
• 2 cups small shiitake mushroom caps, thickly sliced
• 1 cup carrot, thinly sliced
• 1 cup water
• 1 tablespoon reduced sodium soy sauce (gluten-free if need be)
• 1 teaspoon dark sesame oil
• 1⁄8 teaspoon ground ginger
• 1⁄8 teaspoon crushed red pepper flakes
• 8 ounces firm tofu, cut into 1-inch cubes
• 2 cups cooked rice (or less)
• 4 lime wedges
• 1⁄4 cup cilantro leaf

directions

1. In large saucepan, combine broth, broccoli, mushrooms, carrots, water, soy sauce, sesame oil, ginger, and crushed red pepper. Cover and bring to a boil over high heat.
2. Add tofu and rice to boiling soup; cover and cook 2 minutes, or until tofu and rice are heated through and vegetables are crisp-tender.
3. Serve soup with lime wedges and cilantro leaves.

Reviews

[alkaloidqueen]

I enjoyed this simple soup. I made a couple modifications due to what I had on hand. I didn't have any broccoli or mushrooms. In place of those I used celery and green onion. Simple, satisfying and I can eat a lot of it because it's low in calories. Thanks for sharing!