Soupy rice with Tofu and Greens

This beautiful, vibrant bowl of soupy rice is ridiculously easy to whip up, loaded with leafy greens and fresh ginger, and perfect for a light meal. I had a soup similar to this, years ago in a food court in Singapore. It was the only vegetarian item on their menu, delicious, but the chef had added a lot of mushrooms and since I don’t like mushrooms (I know I know, it is shocking to some of you), I recreated it with tofu instead.

Ingredients
1 cup partially cooked jasmine rice (cooked about 3/4th of the way)
4 cups vegetable broth
1 tbsp fresh grated ginger
1 large bok choy, chopped
2 stalks of Swiss chard, chopped
2 green onions, chopped
1/2 cup cubed tofu
Fresh ground pepper, to taste
2 tbsp tamari
Salt, to taste
1 tbsp or more of ginger-chili oil (recipe below)
1 tsp sesame oil

Directions

Heat a large pot (low heat) and the sesame oil and then the cubed tofu.

Gently sauté for 3 minutes and then add the green onions.

Add some salt and sauté for 2-3 minutes. Gently add 4 cups of veggie broth and grated ginger, tamari and bring to a boil.

Reduce heat, add the Swiss chard, bok choy, scallions and cook for 2 minutes.

Add freshly ground pepper, the cooked jasmine rice and stir. Simmer for 5 minutes on medium-low heat.

Add ginger-chili oil and serve immediately

Recipe for ginger-chili oil
1/2 cup sesame oil
1 teaspoon chili flakes
1/2 inch piece ginger, grated

Heat sesame oil in a small skillet

Add the chili flakes.

Add the grated ginger

Cook until the oil starts to sizzle

Turn off the heat

Use as needed In soups and stews. Store remaining oil in an air tight container in the refrigerator for up to 2 weeks