Arroz Caldo
1 hr 45 min6 servings
A Filipino rice soup with tofu, potato and aromatics simmered until creamy and comforting.
| prepPat tofu dry and crumble into small, uneven pieces; set aside | ||||||
| 1-2 tbsp oil | Cook aromatics until fragrant, lightly golden | Add tofu, cook 3–5 min until chewy | Add rice, toast 1–2 min | Add stock & potato, bring to boil | Simmer medium-low, 30–45 min, stir often | Season with soy sauce & pepper, serve |
| 1 onion, diced | ||||||
| 4-5 cloves garlic, diced | ||||||
| 1 large thumb ginger, peeled and cut into matchsticks | ||||||
| 1 block firm or medium tofu, patted dry and crumbled | ||||||
| 200 g white rice | ||||||
| 2 L vegetable stock | ||||||
| 1 medium potato, diced small | ||||||
| 1-2 tbsp soy sauce (or salt to taste) | ||||||
| Ground black pepper | ||||||
| Green onions, fried garlic, lemon or calamansi, chili oil, sesame oil, crispy tofu bits (optional toppings) | ||||||
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