Ingredients
- 2 cups vegetable stock
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon preserved radish
- 1/2 teaspoon ground white pepper
- 4 ounces bean curd, cut into 1/2-inch cubes
- 2 scallions, cut on bias in 1-inch lengths
- Lime wedges
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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