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Keithy-san's Velvety
Tofu Rice Soup with Ginger
Keith,
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 make.
2
Tablespoons vegetable oil
1 teaspoon minced garlic
½ 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
Heat
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. Serves 6.
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