Chinese Silken Tofu Vegetable Soup with Stock Flavored Rice

I had vegetables which were about to rot. I popped all of them into a Stock pot with seasonings to make Vegetable stock. With that as the main ingredient, I made Stock Flavored Rice. Served with yummy Chinese Silken Tofu Vegetable Soup. A light non spicy meal but so so satisfying...

Ingredients for Stock Flavored Rice
1.5 cups Jasmine Rice
3 cups Vegetable Stock
2 stalks scallions cut into 2 inch strips
3 cloves garlic, minced
2 tsps Mushroom Seasoning

Method
Fry the minced garlic in oil and transfer to the rice cooker together with the rice,  stock and cut scallions. Stir in the mushroom seasoning. Cook in your rice cooker as usual. 

Ingredients for Chinese Silken Tofu Vegetable Soup
2 inch ginger, minced
2 tsps Mushroom Seasoning
3 tsps light soy sauce
1/4 red bell pepper, cubed
1/4 yellow bell pepper, cubed
1 small broccoli, cut into small florets
1 block silken tofu, cut into big cubes
3 cups water
2 tsps corn starch mixed in 3 tbsps water to form a thick paste

Method
Fry the minced ginger in oil till light brown and then add in the mushroom seasoning and soy sauce.
Add in the vegetables and pour 3 cups of water.
After the vegetables are cooked, add in the silken tofu and simmer.
In the meantime, mix the cornstarch in water.
Add in the cornstarch mixture  and let it simmer for 3 mins.
The soup should thicken now.

Serve hot with Stock Flavored Rice and Cilantro Dipping Sauce.