Vegan Tofu and Mushroom Asian Soup

Ingredients

• 3 garlic cloves, finely grated

• 1 jalapeño, finely sliced

• 2 lemons, juiced

• salt and black pepper, to taste

• 4 cups vegetable broth

• ¼ cup soy sauce

• 2 packages (10 oz) mushrooms, such as enoki, white button, cremini or oyster

• 1 bunch asparagus, ends trimmed, thinly sliced

• 1 ½ cups frozen shelled edamame beans

• 1 package firm tofu, cut in small cubes

• 4 scallions, very thinly sliced for serving

• Sesame oil, for drizzling

Instructions

1. In a small bowl, place garlic and jalapeno with zest of the lemons along with salt and pepper.

2. In a dutch oven, boil broth and soy sauce and simmer. Season with salt and pepper to taste.

3. Add mushrooms and simmer for 4 minutes and then add asparagus, edamame, and half of the jalapeno mixture.

4. Cook vegtables for another 4 minutes, until they are bright green and starting to float.

5. Add the rest of the jalapeno mixture and lemon juice to taste

Adopted by New York Times Cooking