Bean Curd Soup (Curtis Aikens2) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1. 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
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