Spring Tofu Soup - Alison Roman

Name: Spring Tofu Soup - Alison Roman
Ingredients: 3 garlic cloves , finely grated or chopped; 1 jalapeño , finely grated or chopped; 2 lemons; Kosher salt; freshly ground black pepper; 4 cups vegetable or chicken broth; ¼ cup soy sauce; 10 ounces mushrooms, such as enoki, white button, cremini or oyster; 1 bunch asparagus , ends trimmed, thinly sliced; 1 ½ cups peas (fresh or frozen); 1 (12- to 14-ounce) package soft tofu , drained, or use firm tofu, cut in bite-size pieces; Olive oil , for drizzling; 4 scallions , very thinly sliced, for serving

www.alisoneroman.com

This versatile (coincidentally vegan) soup can be customized with most quick-cooking vegetables — thinly sliced asparagus could easily be thinly sliced turnips or radishes — and whatever tofu you...

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Ingredients

3 garlic cloves , finely grated or chopped
1 jalapeño , finely grated or chopped
2 lemons
Kosher salt
freshly ground black pepper
4 cups vegetable or chicken broth
¼ cup soy sauce
10 ounces mushrooms, such as enoki, white button, cremini or oyster
1 bunch asparagus , ends trimmed, thinly sliced
1 ½ cups peas (fresh or frozen)
1 (12- to 14-ounce) package soft tofu , drained, or use firm tofu, cut in bite-size pieces
Olive oil , for drizzling
4 scallions , very thinly sliced, for serving