Quick Vegetable, Rice and Tofu Soup
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 591.47 ml vegetable broth
- 473.18 ml broccoli, in small florets
- 473.18 ml small shiitake mushroom caps, thickly sliced
- 236.59 ml carrot, thinly sliced
- 236.59 ml water
- 14.79 ml reduced sodium soy sauce (gluten-free if need be)
- 4.92 ml dark sesame oil
- 0.61 ml ground ginger
- 0.61 ml crushed red pepper flakes
- 226.79 g firm tofu, cut into 1-inch cubes
- 473.18 ml cooked rice (or less)
- 4 lime wedges
- 59.14 ml cilantro leaf
directions
- 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.
- 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.
- Serve soup with lime wedges and cilantro leaves.
Questions & Replies
Got a question?
Share it with the community!