Asian Broth with Tofu and Rice

Ingredients

• 2 tablespoons sesame oil dark
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 2 tablespoons soya sauce low-sodium
• 1.5 cups peas green frozen thawed
• 3 cups converted rice hot cooked
• 2 tablespoons rice vinegar 
• 6 ounces spicy tofu firm cubed
• 29 ounce vegetable broth canned
• 2.8 cups water 

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Bring water and broth to a boil in a large saucepan; add peas, tofu, and ginger. Reduce heat; simmer 5 minutes. Stir in rice and cilantro; cook 3 minutes or until thoroughly heated. Ladle 1 1/3 cups soup into each of 4 bowls.
2. Drizzle each serving with 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons rice vinegar, and 1 1/2 teaspoons oil.