Tofu Soup With Scallions and Sprouts

Name: Tofu Soup With Scallions and Sprouts
Total time: 20 min
Yield: 4 servings
Cuisine: asian
Ingredients: 6 cups chicken broth (see recipe); 6 cups mung bean sprouts; 1 tablespoon chili oil; 1 bunch scallions, minced; 1 bunch coriander, minced; 1 bunch mint, minced; 1 bunch basil, minced; 4 cups cooked white rice, warm; Juice from 2 lemons; 4 cakes tofu, cut into 1-inch cubes

By Molly O'Neill

Total Time: 20 minutes
Rating: 3(13)
Comments: Read comments

Featured in: An Update On Grandma's

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Ingredients

Yield:4 servings

6cups chicken broth (see recipe)
6cups mung bean sprouts
1tablespoon chili oil
1bunch scallions, minced
1bunch coriander, minced
1bunch mint, minced
1bunch basil, minced
4cups cooked white rice, warm
Juice from 2 lemons
4cakes tofu, cut into 1-inch cubes

Ingredient Substitution Guide

Preparation

Step 1
Heat the chicken broth and warm four soup bowls. In a large mixing bowl, combine the bean sprouts, chili oil, scallions, coriander, mint and basil and toss well to combine. Set aside for 10 minutes.
Step 2
Place 1 cup rice in each of the 4 warm bowls. Divide the sprout mixture evenly over the rice, top with tofu cubes. Add the lemon juice to the hot chicken broth and ladle into each bowl and serve immediately.