Asian Broth With Tofu and Rice

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

Directions

1. 1

   Bring water and broth to a boil in a large saucepan; add peas, tofu, and ginger. Reduce heat; simmer 5 minutes.

2. 2

   Stir in rice and cilantro; cook 3 minutes or until thoroughly heated. Ladle 1 1/3 cups soup into each of 4 bowls.

3. 3

   Drizzle each serving with 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons rice vinegar, and 1 1/2 teaspoons oil.