serves 4

6 cups chicken broth
6 cups bean sprouts
1 teaspoon chile oil
1 bunch minced scallions
1 bunch minced coriander
1 bunch minced mint
1 bunch minced basil

Heat 6 cups chicken broth.
In a mixing bowl combine bean sprouts, chile oil, minced scallions, minced coriander, minced mint, and minced basil.
Place 1 cup cooked white rice in each soup plate or bowl.
Divide sprout mix over rice.
Top with tofu cubes. Add lemon juice to chicken broth.
Ladle into each plate or bowl. Serve hot.