Quick Vegetable, Rice And Tofu Soup

• 2 1/2 cups vegetable broth
• 2 cups broccoli, in small florets
• 2 cups small shiitake mushroom caps, thickly sliced
• 1 cup carrot, thinly sliced
• 1 cup water
• 1 tablespoon reduced sodium soy sauce (gluten-free if need be)
• 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 (or less)
• 4 lime wedges
• 1/4 cup cilantro leaf

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.

vegetable broth, broccoli, shiitake mushroom, carrot, water, soy sauce, dark sesame oil, ground ginger, red pepper, firm tofu, rice, lime wedges, cilantro leaf

Taken from www.food.com/recipe/quick-vegetable-rice-and-tofu-soup-151673 (may not work)