Asian-Style Vegetable, Rice and Tofu Soup
2 1/2 cups vegetable broth
2 cups small broccoli florets
2 cups thickly sliced small shiitake mushroom caps
1 cup thinly sliced carrots
1 cup water
1 TB reduced-sodium soy sauce
1 tsp dark sesame oil
1/8 tsp ground ginger
1/8 tsp crushed red pepper flakes
8 oz firm tofu, cut into 1″ cubes
2 cups cooked rice
4 lime wedges
1/4 cup cilantro leaves
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.
Per Serving: 213 calories, 4.8g total fat, 0.6g saturated fat, 1.1g monounsaturated fat, 2.1g polyunsaturated fat, 4g dietary fiber, 11g protein, 35g carbohydrate, 0mg cholesterol, 793mg sodium
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