Recipe courtesy of Curtis Aikens

Bean Curd Soup

  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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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