Tofu and Rice Soup

FINALLY! A low sodium Asian soup that looks and tastes like the real thing! No, it’s not salty. Heaven forbid. But it is seriously flavor FULL. Lively, ginger-infused broth cradles each mouthful of toothsome rice, soft tofu and cabbage, reawakening your senses. Just what you need to kick start the week. Happy Monday! Recipe from the American Medical Association Family Health Cookbook.

Serves 8.

SODIUM CONTENT: 123 mg per serving


6 c. low sodium chicken broth
3 c. water
1 c. uncooked white rice
2 c. thinly sliced green cabbage (about 8 oz.)
1 lb. extra firm tofu, drained and cut into 1/2-inch cubes
1 T. grated fresh ginger (2-inch piece, peeled)
1 T. toasted sesame oil
1 T. rice wine vinegar
1 c. thinly sliced scallions, including green tops, divided


In a large stock pot, bring broth and water to a boil over high heat. Add the rice, reduce heat to low, cover and cook 5 minutes. Add the cabbage and continue to cook 10 minutes, covered.

Add the tofu, ginger, sesame oil, vinegar, and 3/4 c. scallions. Simmer uncovered over medium heat until the rice is tender, about 5 minutes.

To serve, ladle the hot soup into bowls and sprinkle with the remaining 1/4 c. scallions.

(This recipe can be made a day ahead and refrigerated. Reheat before serving, adding more broth or water as necessary.)

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