QUICK VEGETABLE, RICE AND TOFU SOUP

Quick Vegetable, Rice and Tofu Soup image

Provided by b. limon

Categories Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 294.6, Fat 5.3, SaturatedFat 1, Cholesterol 1.5, Sodium 701.6, Carbohydrate 53.2, Fiber 4.9, Sugar 7.5, Protein 11.7