Tofu Soup With Scallions and Sprouts

Name: Tofu Soup With Scallions and Sprouts
Yield: 4 servings
Cuisine: Asian
Ingredients: 6 cups chicken broth (see recipe); 6 cups mung bean sprouts; 1 tablespoon chili oil; 1 bunch scallions, minced; 1 bunch coriander, minced; 1 bunch mint, minced; 1 bunch basil, minced; 4 cups cooked white rice, warm; Juice from 2 lemons; 4 cakes tofu, cut into 1-inch cubes

By Molly O’Neill

Updated August 23, 2015

Total Time: 20 minutes
Rating: 3(14)
Comments: Read comments

Featured in: An Update On Grandma's

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:4 servings

6 cups chicken broth (see recipe)
6 cups mung bean sprouts
1 tablespoon chili oil
1 bunch scallions, minced
1 bunch coriander, minced
1 bunch mint, minced
1 bunch basil, minced
4 cups cooked white rice, warm
Juice from 2 lemons
4 cakes tofu, cut into 1-inch cubes

Ingredient Substitution Guide

Preparation

Step 1
Heat the chicken broth and warm four soup bowls. In a large mixing bowl, combine the bean sprouts, chili oil, scallions, coriander, mint and basil and toss well to combine. Set aside for 10 minutes.
Step 2
Place 1 cup rice in each of the 4 warm bowls. Divide the sprout mixture evenly over the rice, top with tofu cubes. Add the lemon juice to the hot chicken broth and ladle into each bowl and serve immediately.