Buddha Broth Bowl


Soup, Chili & Stew
Buddha Broth Bowl

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Bowl of Buddha broth topped with a fried egg and marinated tofu

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3.75 out of 5 stars
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4 ratings

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Servings and Ingredients

Serves 4
1 recipe Marinated Tofu, optional
4 ½ c. water, divided
1 c. Hy-Vee long grain brown rice
1 tbsp. Hy-Vee butter
½ tsp. Hy-Vee kosher sea salt
1 tsp. Hy-Vee vegetable oil
3 clove(s) garlic, thinly sliced
1 tbsp. grated fresh ginger
3 c. Hy-Vee vegetable cooking stock
1 tbsp. lemongrass paste or lemon juice
1 red serrano pepper, seeded and thinly sliced*
Fish sauce, to taste
4 baby bok choy, quartered lengthwise**
2 c. thinly sliced carrot
1 recipe Fried Eggs, optional
¼ c. chopped cilantro, for garnish
1 tbsp. toasted sesame seeds, for garnish


  1. If desired, prepare Marinated Tofu.
  2. In a large saucepan, combine 1 1/2 cups water, rice, butter and salt. Bring to boiling; reduce heat. Simmer, covered, for 35 minutes or until rice is tender. Remove from heat and let stand, covered, for 10 minutes.
  3. In a large saucepan, heat vegetable oil over medium heat. Add garlic and ginger; cook for 1 minute or until garlic begins to brown. Add broth and remaining 3 cups water. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add lemongrass paste, chili pepper, and fish sauce to taste. Remove from heat and add bok choy and carrots; cover and keep warm.
  4. If desired, prepare Fried Eggs. To serve, divide broth, vegetables and rice among four bowls. If desired, top with tofu and/or eggs. Garnish with cilantro and sesame seeds.
  5. *NOTE: Chile peppers contain volatile oils that can burn your skin and eyes. When working with Serrano peppers, wear protective gloves.
  6. **NOTE: Rinse bok choy thoroughly under cold running water, spreading the stalks apart, to remove any traces of dirt.
  7. To make Marinated Tofu: Place 8 ounces chopped firm tofu, drained, in a container with a tight-fitting lid. Add 1/4 cup toasted sesame oil and 1/4 cup Hy-Vee soy sauce. Marinate in refrigerator for 1 hour, turning occasionally. Drain tofu, discarding marinade. In a large nonstick skillet, cook tofu over medium heat until lightly browned, stirring occasionally.
  8. To make Fried Eggs: In a large skillet, heat 1 tablespoon Hy-Vee Select olive oil over medium heat. Break 4 Hy-Vee large eggs into skillet and cook, covered, for 4 minutes or until whites are set and yolks are firm. MAKE-AHEAD DIRECTIONS: Prepare Marinated Tofu, if desired, and cook the rice and broth. Place each in separate containers; cover and refrigerate for up to 3 days. To serve, heat desired amount of each component separately in the microwave before bowl assembly. If desired, add Fried Egg to each bowl.

Nutrition facts


390 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 10mg
  • Sodium: 1420mg
  • Total Carbohydrates: 49g
  • Protein: 11g

Daily Values

Vitamin A 230%
Vitamin C 20%
Iron 10%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Back to School 2016.