4 cloves garlic, thinly sliced with a mandolin

3 tablespoons (45 ml) vegetable oil

6 cups (1.5 litres) chicken broth

1 1/2 cups (375 ml) soybeans, fresh or frozen, shelled

1 thin slice fresh ginger, peeled

1 lb (454g) medium-firm tofu, diced

3 tablespoons (45 ml) soy sauce

Sambal oelek to taste

1 green onion, thinly sliced diagonally

Fresh cilantro to taste

In a small skillet, gently brown the garlic in the oil. Drain on paper towels. Set aside.

In a saucepan, bring the broth, soybeans and ginger to a boil. Simmer for about 5 minutes or until the beans are tender.

Add the tofu, soy sauce and sambal oelek. Cook gently for about 5 minutes.

Pour into four bowls. Garnish with green onion, cilantro and garlic chips.

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