Coconut-Lime Tofu Soup

Name: Coconut-Lime Tofu Soup
Yield: 4
Ingredients: 3 1/2 c. vegetable broth; 2-inch piece fresh ginger, peeled and cut into 1/4 inch rounds; 1-13.5 oz. can unsweetened coconut milk; 1-14 oz. package extra firm tofu, drained, pressed at least 30 minutes (you can use a tofu press), and cubed; 8 oz. button mushrooms, thinly sliced; 6 tbsp. fresh lime juice (about 3 limes); 3 tbsp. soy sauce or tamari; 2 tsp. light brown sugar; 1 jalapeno pepper, thinly sliced, seeds removed; 3/4 c. packed fresh cilantro leaves

Coconut-Lime Tofu Soup was pinched from <a href="http://ohmyveggies.com/recipe-coconut-lime-tofu-soup/" target="_blank">ohmyveggies.com.</a>

"An Asian-inspired vegetarian soup with a coconut-lime broth, fresh mushrooms, and cubes of tofu. Adapted from Everyday Food's Coconut-Lime Chicken Noodle Soup...."

INGREDIENTS

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3 1/2 c. vegetable broth

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2-inch piece fresh ginger, peeled and cut into 1/4 inch rounds

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1-13.5 oz. can unsweetened coconut milk

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1-14 oz. package extra firm tofu, drained, pressed at least 30 minutes (you can use a tofu press), and cubed

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8 oz. button mushrooms, thinly sliced

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6 tbsp. fresh lime juice (about 3 limes)

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3 tbsp. soy sauce or tamari

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2 tsp. light brown sugar

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1 jalapeno pepper, thinly sliced, seeds removed

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3/4 c. packed fresh cilantro leaves

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