Asian Broth with Tofu and Rice

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Asian Broth with Tofu and Rice

 

Recipe By :Bharti Kirchner

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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2 3/4 cups water

2 14-ounce cans vegetable broth

1 1/2 cups frozen green peas -- thawed

1 cup (6 ounces) firm tofu -- cubed

1 tablespoon fresh ginger -- peeled and minced

3 cups converted rice -- cooked and hot

2 tablespoons fresh cilantro -- chopped

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. rizzle each serving with 1 1/2

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

 

Calories 330 (27% from fat); Fat 10 gm. (sat. 1.5 gm., mono 3.5 gm., poly 4.4

gm.); Protein 9.8 gm.; Carb. 49 gm.; Fiber 1.4 gm.;

Cholesterol 0 mg.; Iron 4.7 mg.; Sodium 1248 mg.; Calcium 76 mg.

 

 

Source:

" Cooking Light, January/February 2001 "

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0