Vegetable and Tofu Soup with Rice

This Vegetable and Tofu Soup with Rice is a nourishing and hearty dish that combines fresh vegetables and protein-rich tofu in a flavorful broth. It's a warm and comforting meal perfect for any supper occasion.

Ingredients

• Firm tofu - 200 grams, diced
• Carrot - 1 medium, thinly sliced
• Zucchini - 1 medium, diced
• Bell pepper (red or yellow) - 1, diced
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Vegetable broth - 500 ml
• Soy sauce (gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice (jasmine or white) - 100 grams, uncooked
• Cornstarch - 1 tablespoon (optional for thickening)
• Salt - to taste
• Pepper - to taste

Steps

1. In a medium pot, bring 500 ml of vegetable broth to a boil.
2. Add the diced tofu, carrot, zucchini, and bell pepper to the broth.
3. Stir in the minced garlic, ginger, and soy sauce, then reduce the heat to a simmer.
4. Cook for about 15 minutes, or until the vegetables are tender.
5. Meanwhile, rinse the rice under cold water and cook according to package instructions (usually about 10-15 minutes).
6. If you prefer a thicker soup, mix 1 tablespoon of cornstarch with a little cold water and stir it into the soup. Cook for an additional 2-3 minutes until thickened.
7. Add sesame oil, chopped green onions, salt, and pepper to the soup, and stir well.
8. Serve the soup hot over a bed of cooked rice.

Nutrition

• Calories: 350
• Protein: 16 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Loaded with vitamins and minerals from fresh vegetables, supporting overall health.

Tags