Spring Tofu Soup

Substitute SESAME OIL for the Olive Oil

I would suggest using sesame oil at the end instead of olive oil.

The lemon zest-garlic-pepper-jalapeno combination (a brilliant touch, IMHO) is inspired by gremolata (zest, garlic, parsley). So chili-phobes can skip the jalapeno: substitute any herbs that you have around - mint, parsley and cilantro come to mind as complementing East Asian flavors. Some minced ginger might be nice. When Vietnamese serve pho, all condiments are served on the side, to be added according to taste. Follow the same approach here.

I, like every other home cook with a well stocked pantry and corresponding inflated sense of self, worship at the alter of sesame oil. But in this recipe the key flavours are the fresh greens and the jalapeño/lemon/garlic combo. It’s fresh, it’s bright, it’s delicate; the olive oil compliments all of that. Just because you use soy sauce and tofu doesn’t mean you have to use sesame oil. Trust the writer - the olive oil Works here.

Actually, most asian cooking calls for low sodium soy sauce. That's what I would (and always do) use.

I didn’t have asparagus so I substituted it with frozen spinach, it was great. Amazing recipe!

Yeesh folks-the point of this recipe is to give you a template for making a dish with what you have on hand not to make the most authentic version of something. I had shitakes, snap peas, baby greens and used red miso and a little veggie bullion paste instead of soy. I also happened to have the Yuzu Kosho which was at my Trader Joes. It is delicious, especially loved the texture of the soft tofu. Glad I skipped the sesame which some suggested. The delicate citrus flavor would have been lost.

Ms. Roman struck just the right chord with this. Ended up making it immediately for my breakfast as I'm getting pretty tired of eggs, panckakes and french toast. Was lucky to have everything neeeded. Made exactly as described, with the exception of the lemon zest/garlic mixture. Had no jalapeños so subbed-in red szechuan peppercorns, smashed and tossed straight into the broth. Also had frozen wild-caught Maine shrimp (the tiny ones) in the freezer and threw a handful into the pot. Fantastic.

Seriously? Why not just start off with miso soup base?

Used hondashi/miso/tamari in place of just soy sauce! Used mix of cremini/enoki/shiitake mushrooms! Subbed bias-cut celery and sliced radish for asparagus. Subbed fresh chickpeas for peas! Used green yuzu kosho instead of lemon/jalapeño. Finished with lime juice and rice vinegar. added torn black garlic in bowl with extra firm tofu block. Ladled soup over tofu & black garlic. Drizzled with pistachio oil! Topped with celery leaves, Thai basil, red oxalis. Delicious!

Thank you, NYT Cooking, for the delicious and inspirational VEGAN recipe. (Please keep them coming!). I eliminated added salt and used low-sodium broth and soy sauce (as written, the recipe is way too salty). Didn't have asparagus so used some cabbage instead (chopped up and sauteed with sesame oil). Added buckwheat noodles for a filling dinner. Thanks!

Umm where does the lemon juice go?

Pretty good dish but I completely agree with some of the other comments. This is too salty and it drowns out the other flavors. I would say get low sodium broth if you're going to make it.

Add ramen noodles

I bet you could substitute anything with a bit of zing - another kind of spicy(ish) pepper, fresh ginger, a strong fresh herb like basil, a bit of radish...