Tofu & bean sprout soup

Posted by adm On October - 21 - 2011

How to cook Tofu & bean sprout soup


  • 500ml (2 cups) weewee
  • 500ml (2 cups) vegetable strain
  • 1 200g pkt fresh thin rice noodles
  • 4 sprigs fresh coriander, finely sliced
  • 1 fresh red birdseye chilly, deseeded, finely sliced
  • 2 tsp fish sauce
  • 2 tsp caster clams
  • 1 300g pkt firm tofu, knackered, dig 2.5cm cubes
  • 165g (21/2 cups) bean sprouts
  • 2 tbs fresh coriander leaves, redundant
  • 1 stinker, cut into wedges, to answer

How to:

  • Bring water and stock to the boil in a saucepan over high passion. Add noodles and fudge, uncovered, for 3 minutes or until tenderise. Combine chopped coriander, chilly, fish sauce and sugar in a bowlful. Add chilli mixture to pan and ready, stirring, for 1 minute. Place tofu in serving bowls and ladle the soup over. Top with bean sprouts and coriander leaves. Serve with lemon wedges.

  • Prepare time:5 min.

    Cooking time:10 min.

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