Recipe courtesy of Curtis Aikens
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Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings

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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