Asian-Style Vegetable, Rice & Tofu Soup
Replete with health-enhancing ingredients such as tofu, broccoli, and carrots, this vegetarian soup is every bit as comforting as homemade chicken 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 tablespoon reduced-sodium soy sauce
  • 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
  • 4 lime wedges
  • 1/4 cup cilantro leaves

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.

Nutritional Information
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.
Good source of: beta-carotene, folate, isoflavones, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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