25 minutes
A light and refreshing soup with tofu, vegetables, and a lemony undertone, perfect for the spring season.
Garlic Clove, grated or chopped
each
Jalapeño, chopped
each
Lemons, zested
each
cups
cups
0 oz
Asparagus, thinly sliced
bunch
Peas, fresh or frozen
cups
Tofu, soft or firm, cut into bite-size pieces
0 oz
Olive Oil, drizzled
to taste
Scallions, thinly sliced
each
to taste
to taste
1. Prepare the Jalapeño Mixture
Grate or chop the garlic cloves and jalapeño into a small bowl. Add the zest of 2 lemons, and season with a dash of salt and pepper to combine the flavors.
2. Simmer the Broth
In a large pot, combine the vegetable broth and soy sauce. Heat until it's gently simmering, and season with a little bit more salt and pepper to taste.
3. Cook the Mushrooms
Add the mushrooms to the pot and simmer for about 3 to 5 minutes, until they are tender but still hold their texture.
4. Add Spring Vegetables
Introduce the asparagus and peas to the pot. Stir in the remaining jalapeño mixture and cook for 2 to 4 minutes until the vegetables are just cooked and bright green.
5. Serve the Soup
Divide the tofu pieces among the serving bowls. Ladle the hot soup over the tofu, ensuring it's submerged and warmed through. Drizzle with olive oil and garnish with thinly sliced scallions.
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