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.
This soup is fantastic. It's simple to make and has a great, fresh taste. Don't skimp on the ginger! I love it as is, but my husband likes to add a generous amount of sriracha. This is becoming a once-a-week meal in our house.