Rice, Vegetable and Tofu Soup
1 stalk celery, diced 1 carrot, diced 4 mushrooms thinly sliced 1 1/2 tbsp vegetable oil 3 3/4 cups
vegetable stock 1 1/4 cups cooked brown rice 1 tsp grated ginger 1 1/2 tbsp soy sauce
1/4 tsp kuzu dissolved in a little water 1 cup tofu, cut into small cubes
Saute celery, carrots and mushrooms in the oil for 5 minutes, or until tender. Set aside.
Mix the stock, rice, ginger and soy sauce together, Bring to the boil and stir in the kuzu.
When thickened, stir in the vegetables and the tofu. Bring back to the boil and serve immediately.