Name: Black Pepper Tofu and Shiitake Mushroom Soup with Ginger Lemongrass Broth
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 3
Ingredients: 6 cups water*; 6" raw ginger, sliced into 1/4" rounds; 2 large garlic cloves, peeled; 8 four-inch pieces of lemongrass; 1 large jalapeño, sliced (or a few small red chilis, whole); salt & pepper; cooking oil (about 1/3 cup); 12 oz firm tofu, cubed to 1/2" cubes; 8 large shiitake mushrooms, sliced

Ingredients

Scale

6 cups water*
6" raw ginger, sliced into 1/4" rounds
2 large garlic cloves, peeled
8 four-inch pieces of lemongrass
1 large jalapeño, sliced (or a few small red chilis, whole)
salt & pepper
cooking oil (about 1/3 cup)
12 oz firm tofu, cubed to 1/2" cubes
8 large shiitake mushrooms, sliced

Instructions

In a large soup pot add the water, sliced ginger, whole garlic cloves, lemongrass (slightly smashed with the butt of a knife), hot pepper, and 3/4 tsp salt. Bring to a simmer, and let cook for 15 minutes.
While the broth is cooking, add 1/4" of cooking oil to a frying pan over medium-high heat. Add the cut tofu and cook, turning once, until golden and crisped. When done, remove from the oil and toss with 1/2 tsp fresh ground black pepper. Set aside.
In the same frying pan, oil discarded, cook the sliced mushrooms (in batches if needed) over medium heat. Leave 1/4" between the mushrooms while cooking, allowing one side to brown slightly before turning over. Cook both sides until golden.
To serve, add tofu and mushrooms to broth and enjoy!!

Notes

*If you have vegetable stock on hand, feel free to sub any/all of the water. It will definitely increase flavor — but then be careful on how much salt you add! You probably won't need much salt!