Ingredients

• 2 cups vegetable stock
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon preserved radish
• 1/2 teaspoon ground white pepper
• 4 ounces bean curd, cut into 1/2-inch cubes
• 2 scallions, cut on bias in 1-inch lengths
• Lime wedges

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Instructions

1. In a medium saucepan, combine vegetable stock, fish sauce, soy, preserved radish and white pepper. After the mixture has come to a simmer, add bean curd cubes and cook for about a minute. Add scallions and allow to warm through. Ladle into bowls and serve with lime wedges.