Quick Vegetable, Rice and Tofu Soup

Name: Quick Vegetable, Rice and Tofu Soup
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 serving(s)
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

(1)

Recipe 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..

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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Quick Vegetable, Rice and Tofu Soup

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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