Eat Well: A: Asian-Style Vegetable, Rice & Tofu Soup

Replete with health-enhancing ingredients such as tofu, broccoli, and carrots, this vegetarian soup is every bit as comforting as homemade chicken soup.

• 2-1/2 cups vegetable broth
• 2 cups small broccoli florets
• 2 cups thickly sliced small shiitake mushroom caps
• 1 cup thinly sliced carrots
• 1 cup water
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon dark sesame oil
• 1/8 teaspoon ground ginger
• 1/8 teaspoon crushed red pepper flakes
• 8 ounces firm tofu, cut into 1-inch cubes
• 2 cups cooked rice
• 4 lime wedges
• 1/4 cup cilantro leaves

1. In large saucepan, combine broth, broccoli, mushrooms, carrots, water, soy sauce, sesame oil, ginger, and crushed red pepper. Cover and bring to a boil over high heat.

2. Add tofu and rice to boiling soup; cover and cook 2 minutes, or until tofu and rice are heated through and vegetables are crisp-tender.

3. Serve soup with lime wedges and cilantro leaves.