Tofu & bean sprout soup

Create a hearty vegetarian meal with this tofu and bean sprout soup.

Recipe «Tofu & bean sprout soup» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 500ml water, 500ml vegetable stock, 1 200g pkt fresh thin rice noodles, 4 sprigs fresh coriander, finely chopped, 1 fresh red birdseye chilli, deseeded, finely chopped , 2 tsp fish sauce, 2 tsp caster sugar, 1 300g pkt firm tofu, drained, cut into 2.5cm cubes , 165g bean sprouts, 2 tbsp fresh coriander leaves, extra, 1 lemon, cut into wedges, to serve.

Ingredients:

• 500ml water 
• 500ml vegetable stock 
• 1 200g pkt fresh thin rice noodles 
• 4 sprigs fresh coriander, finely chopped 
• 1 fresh red birdseye chilli, deseeded, finely chopped 
• 2 tsp fish sauce 
• 2 tsp caster sugar 
• 1 300g pkt firm tofu, drained, cut into 2.5cm cubes 
• 165g bean sprouts 
• 2 tbsp fresh coriander leaves, extra 
• 1 lemon, cut into wedges, to serve 

Instructions

1. Bring water and stock to the boil in a saucepan over high heat. Add noodles and cook, uncovered, for 3 minutes or until tender. Combine chopped coriander, chilli, fish sauce and sugar in a bowl. Add chilli mixture to pan and cook, 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.