- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
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.
