Tofu, Vegetable, and Rice Soup
Tofu, Vegetables, and Rice Soup
This is a simple and satisfying soup, and it’s not hard to make. It’s also a great way to use up any odds and ends of vegetables, if you’ve got them, like shredded carrots or cabbage, chopped broccoli, or sliced mushrooms.
- Cutting board
- Sharp knife (adult needed)
- Measuring cups
- Measuring spoons
- Large pot
- Wooden spoon
- 1 tsp cooking oil (any kind)
- 1 small onion, peeled and chopped
- 2 garlic cloves, peeled and chopped (or 1/2 tsp garlic powder)
- 1 tsp peeled and minced fresh ginger
- 1 small zucchini, diced (or 1 to 2 cups chopped or shredded vegetables, see headnote)
- 4 cups low-sodium vegetable or chicken broth
- 1 14-ounce package firm tofu, drained and cubed
- 2 cups (or more) chopped greens, such as spinach, kale, or arugula
- 2 cups cooked brown rice
- Salt (if needed)
- Put the pot on the stove, turn the heat to medium, and add the oil. When the oil is hot, add the onion, garlic, and ginger and cook for 5 minutes. Add the zucchini and cook for 5 more minutes.
- Add the broth and tofu and bring to a boil (you’ll know it’s boiling because you’ll see little bubbles breaking at the surface).
- Lower the heat to low, add the greens and rice, and cook for 5 more minutes. Now carefully taste the soup. Does it need a pinch of salt? If so, add it and taste again. Serve right away or cover and refrigerate up to 3 days.
Get creative! Add any or all of the following:
- 1 teaspoon (or more) sriracha or chili paste (if you like spicy)
- 1 teaspoon ground coriander
- 1/4 cup chopped fresh cilantro
- 1/4 cup coconut milk
- 1 tablespoon miso or soy sauce
- 1 teaspoon toasted sesame oil