Vietnamese Green Onion Bean Sprout and Tofu Soup

Vietnamese Green Onion Bean Sprout and Tofu Soup

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

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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.

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Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less.