An Asian-inspired vegan soup with a coconut-lime broth, fresh mushrooms, and cubes of tofu. Adapted from Everyday Food's Coconut-Lime Chicken Noodle Soup.
Combine broth and ginger in a large pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 10 minutes.
Add coconut milk to broth; return to a simmer. Stir in tofu and mushrooms; cook 3 minutes, or until mushrooms are tender. Add lime juice, soy sauce, brown sugar, jalapeno, and ½ cup of cilantro leaves to pot; cook 1 minute more.
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