Tofu Soup With Scallions and Sprouts

• 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

1. Heat the chicken broth and warm four soup bowls.
2. In a large mixing bowl, combine the bean sprouts, chili oil, scallions, coriander, mint and basil and toss well to combine.
3. Set aside for 10 minutes.
4. Place 1 cup rice in each of the 4 warm bowls.
5. Divide the sprout mixture evenly over the rice, top with tofu cubes.
6. Add the lemon juice to the hot chicken broth and ladle into each bowl and serve immediately.

chicken broth, mung bean sprouts, chili oil, scallions, coriander, mint, basil, white rice, lemons, cakes tofu

Taken from cooking.nytimes.com/recipes/4266 (may not work)