Ingredients for Asian Broth With Tofu And Rice
- 6 cups water
- 2 cups low sodium vegetable broth
- 1 cup frozen peas
- 1 block (14 ounces) crumbled silken tofu
- 1 tablespoon grated fresh ginger
- 1 cup uncooked short-grain rice
- 1/4 cup chopped fresh cilantro
- 2 teaspoons low sodium soy sauce (per serving)
- 2 teaspoons rice vinegar (per serving)
- 2 teaspoons dark sesame oil (per serving)
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How to Make Asian Broth With Tofu And Rice
- In a large saucepan, bring 6 cups of water and 2 cups of low-sodium chicken or vegetable broth to a boil.
- Add 1 cup of frozen peas, 1 block (14 ounces) of crumbled silken tofu, and 1 tablespoon of grated fresh ginger.
- Reduce heat to low and simmer for 5 minutes.
- Stir in 1 cup of uncooked short-grain rice and 1/4 cup of chopped fresh cilantro.
- Continue to cook for 3 minutes, or until the rice is cooked through and the broth is heated thoroughly.
- Ladle 1 1/3 cups of soup into each of 4 bowls.
- Drizzle each serving with 2 teaspoons of soy sauce, 2 teaspoons of rice vinegar, and 2 teaspoons of sesame oil.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
21g
Fat
6g
Carbs
5g
