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..
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.