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Tofu & bean sprout soup
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Wholesome tofu and bean sprout soup for a satisfying vegetarian meal.
Ingredients:
  • 500ml (2 cups) water
  • 500ml (2 cups) vegetable liquid stock
  • 1 200g pkt fresh thin rice noodles
  • 4 sprigs fresh coriander, finely chopped
  • 1 fresh red birdseye chilli, deseeded, finely chopped
  • 12.20 gm fish sauce
  • 10.00 gm caster sugar
  • 1 300g pkt firm tofu, drained, cut into 2.5cm cubes
  • 165g (2 1/2 cups) bean sprouts
  • 40.00 ml fresh coriander leaves, extra
  • 1 lemon, cut into wedges, to serve
Instructions:
  • In a saucepan over high heat, bring water and stock to a boil. Add noodles and cook for 3 minutes uncovered until tender. In a bowl, mix chopped coriander, chili, fish sauce, and sugar. Stir in chili mixture to the pan and cook for 1 minute. Divide tofu into serving bowls, pour soup over, and garnish with bean sprouts and coriander leaves. Serve with lemon wedges.

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