Recipe courtesy of Curtis Aikens
Bean Curd Soup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 30
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 949
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.