Rice and Vegetable Soup with Tofu
Peel the carrot and cut into small cubes. Rinse the peppers, halve lengthwise, remove the seeds and white ribs, and finely dice.
Heat the butter in a saucepan and add the carort and bell pepper and sauté briefly. Add the broth and bring to a boil. Pour the soy sauce into the pan and season with salt. Bring to a boil, reduce to a simmer and simmer 5 minutes over low heat. Cut the tofu into small pieces, add to the soup and simmer 3 minutes, season with salt and pepper and stir in the parsley.
To serve, spoon a little rice into each heated bowl and pour in the broth.