Ingredients
Method
- Heat a stockpot on medium high, coating the bottom with oil to get started.
- Combine Jalapeno, Garlic, Scallions and Ginger in the pot, sauteeing for about one minute
- Mix in Mushrooms and let cook until soft, about another two minutes
- Add Soy Sauce and Chicken Stock
- Simmer and reduce for about five minutes.
- Add fresh squeezed juice from the lemons.
- Finally, mix in Carrots and Tofu, cooking until Tofu is heated.
- Garnish with Pepper and serve with Lemon Zest and any leftover Scallions