Quick Vegetable, Rice And Tofu Soup - cooking recipe

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
Preparation
    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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