Sliced ginger and jalapeño provide this plant-based soup with a pleasant, invigorating kick. Asparagus, mushrooms, edamame and silken tofu help bulk up the soup, but for more staying power, add brown rice ramen noodles to the pot during the last few minutes of cooking.
Advertisement – Continue Reading Below
- 4 serving(s)
- Total Time:
- 25 mins
- 1 1/2 tbsp.
vegetable bouillon base (we used Better than Bouillon)
scallions, thinly sliced (dark greens separated from whites and light greens)
1-inch piece ginger, peeled and thinly sliced
jalapeño, thinly sliced
- 8 oz.
asparagus, cut into 1-inch pieces
- 8 oz.
cremini mushrooms, thinly sliced
- 4 oz.
baby shiitake mushrooms, halved or sliced if large
- 4 oz.
frozen shelled edamame, thawed
- 12 oz.
extra firm silken tofu, broken into pieces
- Step 1In large pot, whisk together 1 cup water with bouillon base to combine, then stir in 6 additional cups water along with scallion whites and light greens, ginger, jalapeño and bring to a simmer.
- Step 2Add asparagus, mushrooms, and edamame and simmer until vegetables are barely tender, 3 to 4 minutes. Divide tofu among bowls and spoon soup and vegetables on top, then sprinkle with dark scallion greens.
GH Test Kitchen Tip: For a heartier bowl, add brown rice ramen noodles directly to the soup during the last few minutes of cooking—or, ladle the soup over steamed short-grain brown rice.
NUTRITIONAL INFORMATION (per serving): About 132 cal, 3.5 g fat (0 g sat), 14 g pro, 890 mg sodium, 12 g carb, 4 g fiber
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.