1 tbsp grapeseed oil
1 jalapeno
1 tbsp ginger
1 tbsp garlic
2 scallions
1 lb shiitakes
2 1/2 quarts chicken stock
2 tbsp soy sauce
2 lemon juice
2 lemon zest
1 tofu
2 cups carrots
black pepper

In a stockpot over medium-high heat, add oil and swirl to coat the bottom. Add jalapeño, ginger, garlic and scallions. Sauté until aromatic, about a minute. Add shiitakes and sauté 2 minutes, until softened. Add stock and soy sauce, bring to a simmer and reduce by 20%, about 5 minutes. Add lemon juice, tofu and carrots and cook gently for 2 more minutes to heat tofu through. Season with black pepper. Ladle soup into serving bowls and garnish with reserved scallion greens and lemon zest.