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In large pot, whisk together 1 cup water with bouillon base to combine, then stir in 6 additional cups water along with scallion whites and light greens, ginger, jalapeño and bring to a simmer.
Add asparagus, mushrooms, and edamame and simmer until vegetables are barely tender, 3 to 4 minutes. Divide tofu among bowls and spoon soup and vegetables on top, then sprinkle with dark scallion greens.