Feel like a hearty bowl of soup? Try Marc Borenstein's Vietnamese Green Onion Bean Sprout and Organic Tofu Soup with Crispy Shallots!
Ingredients:
8 cups veggie broth
2 tablespoons NOW Real Foods Erythritol
1/2 cup of chopped fresh cilantro/coriander
2 bunches of green onions cut into 3 large pieces and then cut length wise
4 cups organic bean sprouts
1 tablespoon fish sauce
1 pack of medium organic tofu cut into cubes
1 tablespoon San-J Tamari
2 French shallots
Steps/Methods:
Heat broth – add erythritol, cilantro, fish sauce, and Tamari. Add the green onions and bean sprouts.
Bring to a boil. Once boiling reduce heat to low/med and add the tofu. Cover and let cook for 10 minutes
On the side, cut the shallots into slices. Bring some oil to med/high heat in a small pot and add the shallots. Cool until crispy.
Serve the soup and garnish with the crispy shallots on top in the middle of the bowl.
