Spring Tofu Soup

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.