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Coconut-Lime Tofu Soup

Ingredients

• 3 1/2 c. vegetable broth
• 2-inch piece fresh ginger, peeled and cut into 1/4 inch rounds
• 1-13.5 oz. can unsweetened coconut milk
• 1-14 oz. package extra firm tofu, drained, pressed at least 30 minutes (you can use a tofu press), and cubed
• 8 oz. button mushrooms, thinly sliced
• 6 tbsp. fresh lime juice (about 3 limes)
• 3 tbsp. soy sauce or tamari
• 2 tsp. light brown sugar
• 1 jalapeno pepper, thinly sliced, seeds removed
• 3/4 c. packed fresh cilantro leaves

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