Follow these steps for perfect results
fat-free, less-sodium chicken broth
peanut salad dressing mix
broccoli florets
small
red bell pepper
chopped
extra-firm tofu
drained and cubed
basmati rice
hot cooked
fresh cilantro
chopped
Combine chicken broth and peanut salad dressing mix in a large saucepan.
Bring the mixture to a boil.
Add broccoli florets, chopped red bell pepper, and cubed tofu to the saucepan.
Reduce heat to low and simmer for 10 minutes.
Serve the soup over hot cooked basmati rice.
Garnish each serving with chopped fresh cilantro, if desired.
Expert advice for the best results
Add a squeeze of lime juice for extra tang.
Adjust the amount of peanut dressing mix to taste.
For a spicier soup, add a pinch of red pepper flakes.
Everything you need to know before you start
10 minutes
Soup can be made 1-2 days in advance.
Serve in a bowl, garnished with cilantro and a drizzle of sesame oil.
Serve with a side of crusty bread.
Pair with a simple green salad.
Pairs well with peanut flavors.
Discover the story behind this recipe
Peanut-based dishes are common in Southeast Asian cuisine.
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