SPRING GINGER SOUP

This vegan soup gets a nice, energizing bite from sliced ginger and jalapenos. The addition of brown rice ramen noodles to the pot in the last few minutes of boiling will give the soup more staying power. Asparagus, mushrooms, edamame, and silken tofu all contribute to the soup's bulk.

Yields: 4 serving(s)

Total Time: 25 mins

Cal/Serv: 144

INGREDIENTS:

1 1/2 tablespoons Veggie bouillon base (we used Better than Bouillon)

3 Finely sliced scallions (dark greens separated from whites and light greens)

1 inch Ginger that has been peeled and finely sliced

1/2 Jalapeno

8 ounces Asparagus, cut into 1-inch segments,

8 ounces Cremini mushrooms sliced thickly,

4 ounces Baby shiitake mushrooms, cut in half or, if big, sliced

4 ounces Melted frozen shelled edamame

12 ounces Extra firm silken tofu, cut into chunks

METHOD:

Step 1:

Combine the bouillon base and 1 cup of water in a large pot. Stir in the 6 cups of water, the scallion whites and light greens, the ginger, and the jalapeno, and come to a simmer.

Step 2:

Add the asparagus, mushrooms, and edamame and simmer for 3 to 4 minutes, or until the veggies are just beginning to soften. Spoon soup and veggies into bowls with the tofu already divided between them. Top with dark scallion greens.