VIETNAMESE-STYLE SOUP WITH BROCCOLI AND QUINOA

Vietnamese-Style Soup With Broccoli and Quinoa image

Here, Ms. Shulman adds a high-protein grain to her vegetarian pho broth instead of traditional noodles. The broccoli is thinly sliced and steamed or blanched separately.

Provided by Martha Rose Shulman

Categories dinner, soups and stews, main course

Time 15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 recipe vegetarian pho broth
6 ounces firm tofu, cut in dominoes
Soy sauce to taste (optional)
3 cups cooked quinoa
3 broccoli crowns, broken into florets and cut in slices 1/4 inch thick
A 3-inch piece of white radish, peeled and cut in 1 1/2-inch julienne
1/2 cup Asian or purple basil leaves, slivered if large, left whole if small
4 scallions, chopped
1 cup chopped cilantro
2 to 4 bird or serrano chilies, sliced thin or finely chopped (to taste)
6 mint sprigs
3 to 4 limes, cut in wedges

Steps:

Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
Steam the broccoli for 1 to 2 minutes, just until crisp-tender.
Heat the quinoa and divide among 6 soup bowls. Add the tofu, steamed broccoli and radish julienne to the bowls and ladle in the hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 3 grams