Add oil and swirl to coat the bottom of a stockpot on high heat.
Add jalapeno , ginger, garlic, and green onions. Saute about a minute.
Add shiitake mushrooms and saute 2 minutes, until softened.
Add broth and soy sauce, bring to a simmer.
Reduce by 20% about 5 minutes
Add lemon juice or rice wine vinegar, tofu and carrots and cook gently for 2 more minutes.
Season with salt and pepper to taste.
Serve with chopped green onion on top.
I added more ginger and garlic when I made this. I also only used one lemon as it was a large lemon. I also added gluten free rice ramen noodles. Some Variations: *Cooked chicken or shrimp may be substituted for tofu *Add spinach or other favorite green to soup *Add rice noodles