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Asian Broth with Tofu and Rice

Yield 4 servings

Ingredients

  • 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

Nutrition Information

  • calories 330
  • caloriesfromfat 27 %
  • fat 10 g
  • satfat 1.5 g
  • monofat 3.5 g
  • polyfat 4.4 g
  • protein 9.8 g
  • carbohydrate 49 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 4.7 mg
  • sodium 1248 mg
  • calcium 76 mg

How to Make It

  1. 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.