When Separate Equals Hungry

A 2-part feature exploring food insecurity.

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.  .   .And soups are still in.  Light and tasty id the way to go for a spring soup. You no longer want something heavy to stick to your ribs. You do want to satisfy your hunger, enjoy and savor the taste.   I'm recommending  our Gingery Spring plant-based spicy soup.

Listen its true that this soup will will warm you up, from the inside-out.  But not like that. Nope, don't think temperature like when you want to be warm from the cold. But rather think about your inner organs that function better when hot spicy foods generate inner heat that helps to speed your metabolism and to burn calories. It's true. Have you ever wondered why people in warm climates drink hot tea? It's because hot tea helps to cool the body. It's true. How many cold cola's    or other sodas have you drank in succession trying to cool down. Cold drinks actually do the opposite and increase the heat your body generates.

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.

4 serving(s)
Total Time:
25 mins
• 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


1. Step 1In 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. Step 2Add 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.
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
if you make this recipe?  Let us know

* This recipe is recommended by GoodHousekeeping Magazine's Food contributor, Tina Martinez

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