Tofu Soup with Rice will give you a taste of Asian cooking that you can make at home. Tofu absorbs the flavors of the things with which it is cooked.

Tofu Soup with Rice Prep Time: 15 min
Cook Time: 25 min
Ready In: 40 min

Servings: 8

6 cup low-sodium Chicken, Beef or Vegetable Broth
6 cup Mung Bean Sprouts
½ cup Scallions
2 cup Cilantro
2 tbsp Mint
1 cup fresh Basil Leaves
1 tbsp Chili Oil or Hot Pepper Sauce
2 medium Lemons with juice squeezed out (keep the juice)
16 oz firm Tofu
4 cup cooked short-grain White Rice

Pour the broth into a large saucepan and heat on medium.
Mince the sprouts, scallions, cilantro, mint and basil. In a bowl, toss them well with the chili oil and set aside to let the flavors mingle.
Juice the lemons and cut the tofu into 1-inch cubes.
Stir the lemon juice and tofu into the hot broth.
Place 1 cup of rice in the bottom of each serving bowl. Spoon the sprout and herb mixture on top of the rice and ladle the broth over the top.

Tips & Notes
You can substitute bulgar, a crunchy, nutty wheat grain, for the rice in this recipe. However, bulgur is not gluten free.

Nutritional Information Per Serving
Calories: 179
Total Fat: 3g
Saturated Fat: 0.6g
Cholesterol: 0mg
Sodium: 90mg
Total Carbohydrates: 28g
Dietary Fiber: 3g
Protein: 12g


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Filed under: Recipes for Diabetics

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