Making thick soups or stews can be time-consuming, but this unique take on a traditional Hot & Sour soup is super-easy and quick. I love adding the tofu to guarantee some much-needed protein!
Julienne both whole carrots.
Cut snow peas on a diagonal.
Chop ginger.
Seed and chop jalapeno.
Cube tofu.
Sliver green onions/scallions.
In a 4-quart pot, bring vegetable broth to boil over high heat.
Add carrots, snow peas, jalapeno, and ginger, and return to boil.
Reduce heat to medium and cook until all vegetables are crisp but tender (about 3 minutes).
Carefully add tofu and stir gently.
Turn off the heat and let tofu warm through for about 2 minutes.
Serve sprinkled with scallions and cilantro.