Gingery Spring Soup


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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.

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Yields:
4 serving(s)

Total Time:
25 mins

Cal/Serv:
144

  • 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

Directions

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!

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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. 



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