Vegetarian Arroz Caldo
Cozy up with the comforting warmth of Vegetarian Arroz Caldo, a plant-based twist on the classic Filipino rice porridge. This hearty dish features tender jasmine rice simmered to creamy perfection in flavorful vegetable broth, infused with aromatic ginger, garlic, and onions. Vibrant carrots and celery add a burst of nutrients, while soy sauce and fried tofu bring rich umami notes to every spoonful. Topped with toasted garlic and fresh scallions, and served alongside zesty lemon wedges to brighten the flavors, this recipe is perfect for a nourishing meal that's easy to make and entirely meat-free. Ideal for chilly days or when you need a bowl of soul-soothing goodness, this vegetarian version of Arroz Caldo is a sensational blend of flavor, texture, and tradition.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium, diced onion
- 4 cloves, minced garlic
- 1 thumb-sized piece, peeled and sliced into thin strips ginger
- 1 medium, diced carrot
- 1 diced celery stalk
- 1 cup, rinsed jasmine rice
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon, or to taste salt
- 0.5 teaspoon pepper
- 2 stalks, chopped scallions
- 1 cup, cubed fried tofu
- 1 cut into wedges lemon
- 2 tablespoons, for garnish toasted garlic
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onions and sauté until they become translucent, about 3 minutes.
Stir in the minced garlic and ginger strips, cooking for another 2 minutes until fragrant.
Add the diced carrot and celery, cooking for 3-4 minutes until they begin to soften.
Mix in the rinsed jasmine rice, stirring well to coat each grain in the aromatic mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking, until the rice is soft and the mixture is creamy.
Stir in the soy sauce, salt, and pepper. Adjust seasoning as desired.
Add the cubed fried tofu and continue cooking for 5 more minutes, allowing the tofu to heat through.
Ladle the Arroz Caldo into bowls and garnish with chopped scallions and toasted garlic.
Serve hot, with lemon wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6582 mg | 286% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 37.8 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1249 mg | 96% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4055 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
