Buddha Broth Bowl

Recipe

Soup, Chili & Stew
Buddha Broth Bowl

Primary Media

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

User Rating

4.67 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
20min
Prep
1hr5min
Total

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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

Directions

  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

Servings

390 Calories per serving

Amounts Per Serving

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

Daily Values

0%
Vitamin A 230%
0%
Vitamin C 20%
0%
Iron 10%
0%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Back to School 2016.