Gingery Spring Soup

Ingredients

• 1 1/2 tbsp. vegetable bouillon base (we used Better than Bouillon)
• 3 scallions, thinly sliced (dark greens separated from whites and light greens)
• 1 1-inch piece ginger, peeled and thinly sliced
• 1/2 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

Instructions

1. In 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.
2. Add 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.