Asian Broth with Tofu and Rice - 7 pts

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Asian Broth with Tofu and Rice - 7 pts

2 3/4 cups water

2 (14 1/2-ounce) cans vegetable broth

1 1/2 cups frozen green peas, thawed

1 cup cubed firm tofu (about 6 ounces)

1 tablespoon minced peeled fresh ginger

3 cups hot cooked converted rice

2 tablespoons chopped fresh cilantro

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons dark sesame oil

 

 

 

 

 

Bring water and broth to a boil in a large saucepan;

add peas, tofu, and ginger. Reduce heat; simmer 5

minutes. Stir in rice and cilantro; cook 3 minutes or

until thoroughly heated. Ladle 1 1/3 cups soup into

each of 4 bowls. Drizzle each serving with 1 1/2

teaspoons soy sauce, 1 1/2 teaspoons rice vinegar, and

1 1/2 teaspoons oil.

 

Yield: 4 servings

 

CALORIES 330 (27% from fat); FAT 10g (sat 1.5g,mono

3.5g,poly 4.4g); PROTEIN 9.8g; CHOLESTEROL 0.0mg;

CALCIUM 76mg; SODIUM 1248mg; FIBER 1.4g; IRON 4.7mg;

CARBOHYDRATE 49g

 

Source: Cooking Light, JANUARY 2001

Formatted by Chupa Babi in MC: 08.02.07

 

ChupaNote: Hadn't made this recipe in a while, and

forgot how much I liked it! We added 1 teaspoon red

pepper flakes to the broth at the very beginning, and

tossed in a handful of minced red/yellow/orange bell

when adding the rice. Before serving, toss in a

handful of chopped green onion. I love fresh ginger

and used quite a bit more than one tablespoon.

 

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