Follow these steps for perfect results
chicken broth
mung bean sprouts
chili oil
scallions
minced
coriander
minced
mint
minced
basil
minced
white rice
cooked, warm
lemons
juiced
tofu
cut into 1-inch cubes
Heat the chicken broth in a pot.
Warm four soup bowls.
In a large mixing bowl, combine the mung bean sprouts, chili oil, minced scallions, minced coriander, minced mint, and minced basil.
Toss the ingredients well to combine.
Let the mixture sit for 10 minutes to allow the flavors to meld.
Place 1 cup of cooked white rice in each of the warm bowls.
Divide the sprout mixture evenly over the rice in each bowl.
Top each bowl with tofu cubes.
Add the lemon juice to the hot chicken broth.
Ladle the hot chicken broth into each bowl.
Serve the soup immediately.
Expert advice for the best results
Adjust the amount of chili oil to your preferred spice level.
Garnish with extra scallions and sprouts for added freshness.
Everything you need to know before you start
5 minutes
Sprout mixture can be made ahead of time.
Garnish with fresh herbs.
Serve with a side of kimchi.
Serve with a sprinkle of sesame seeds.
Pairs well with the spice and acidity.
Discover the story behind this recipe
Tofu soups are a staple in many Asian cuisines.
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