Tofu Soup With Scallions and Sprouts

Ingredients

• 6 cups chicken broth (see recipe)
• 6 cups mung bean sprouts
• 1 tablespoon chili oil
• 1 bunch scallions, minced
• 1 bunch coriander, minced
• 1 bunch mint, minced
• 1 bunch basil, minced
• 4 cups cooked white rice, warm
• juice from 2 lemons
• 4 cakes tofu, cut into 1-inch cubes

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    495 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 85 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 20 grams protein; 10 milligrams cholesterol; 534 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.

20 minutes