Recipe courtesy of Curtis Aikens
Total:
15 min
Active:
5 min
Yield:
4 servings
Level:
None

Ingredients

Directions

In a medium saucepan, combine vegetable stock, fish sauce, soy, preserved radish and white pepper. After the mixture has come to a simmer, add bean curd cubes and cook for about a minute. Add scallions and allow to warm through. Ladle into bowls and serve with lime wedges.

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