Quick Vegetable, Rice and Tofu Soup |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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.. 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.
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