Asian Broth With Tofu and Rice |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light, JANUARY 2001 Ingredients:
2 3/4 cups water |
2 (14 1/2 ounce) cans vegetable broth |
1 1/2 cups frozen green peas, thawed |
1 cup cubed firm tofu (about 6 ounces) |
1 tablespoon minced peeled fresh ginger |
3 cups hot cooked converted rice |
2 tablespoons chopped fresh cilantro |
2 tablespoons low sodium soy sauce |
2 tablespoons rice vinegar |
2 tablespoons dark sesame oil |
Directions:
1. Bring water and broth to a boil in a large saucepan; add peas, tofu, and ginger. Reduce heat; simmer 5 minutes.
2. Stir in rice and cilantro; cook 3 minutes or until thoroughly heated. Ladle 1 1/3 cups soup into each of 4 bowls.
3. Drizzle each serving with 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons rice vinegar, and 1 1/2 teaspoons oil.
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