TOFU SOUP WITH SCALLIONS AND SPROUTS
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
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