Velvety Tofu Rice Soup with Ginger
the husband of the original Siren of Sherwood, received
this recipe from an old Chinese friend after meeting up
with him in Marrakech. It's delicious and very easy to
Tablespoons vegetable oil
1 teaspoon minced garlic
1/2 Cup jasmine rice
6 Cups homemade unsalted or low sodium chicken stock
1/3 pound or 6 ounces firm tofu
1 Tablespoon fresh ginger, thinly sliced
2 scallions, thinly sliced on the diagonal for garnish
10 fresh cilantro sprigs, chopped for garnish
ground white pepper for garnish
the oil and garlic in a small soup pan over moderate heat.
Add the rice and toss in the pan until the rice turns white
and opaque, about 4 minutes. Add the chicken stock and
bring to a gentle boil. Reduce the heat and simmer until
the rice has expanded and soup is velvety, about 20 minutes.
Add the tofu and ginger and simmer for another 10 to 12
minutes, remove from heat, transfer to individual serving
bowls and garnish with cilantro, scallions and white pepper.
RETURN TO RECIPE