Quick Vegetable Rice And Tofu Soup Recipes

RUSTIC TOFU & VEGETABLE WILD RICE SOUP

Steps:

• In a large dutch oven, heat olive oil over medium-high heat. Add onion and stir, cooking for two minutes. Then add celery, carrots, mushrooms, and salt. Stir to coat, and cook for 8 minutes to soften all the vegetables. Add oregano, black pepper, and wild rice, stirring to combine. Then add vegetable broth and thyme. Bring to a boil, then reduce heat to a simmer and cover. Cook for 45-50 minutes, until wild rice is popped and tender to the bite. In a small bowl, whisk together cornstarch and half and half, so there are no lumps. Then whisk in Dijon mustard. Turn heat down on soup so it is not simmering, and slowly add liquid mixture. Stir to combine, then add tofu and gently stir. Let cook for 5 minutes so it thickens. Stir in parsley and serve with crackers or bread.

QUICK VEGETABLE, RICE AND TOFU SOUP

Steps:

• 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.
• 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.
• Serve soup with lime wedges and cilantro leaves.

RICE AND VEGETABLE SOUP WITH TOFU

Steps:

• Peel the carrot and cut into small cubes. Rinse the peppers, halve lengthwise, remove the seeds and white ribs, and finely dice.
• Heat the butter in a saucepan and add the carort and bell pepper and sauté briefly. Add the broth and bring to a boil. Pour the soy sauce into the pan and season with salt. Bring to a boil, reduce to a simmer and simmer 5 minutes over low heat. Cut the tofu into small pieces, add to the soup and simmer 3 minutes, season with salt and pepper and stir in the parsley.
• To serve, spoon a little rice into each heated bowl and pour in the broth.

ASIAN TOFU NOODLE SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant., Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender., Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

EASY 5-INGREDIENT TOFU SOUP

Steps:

• Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
• Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.