Ginger Miso Brothy Soup with Sesame Shredded Tofu

Name: Ginger Miso Brothy Soup with Sesame Shredded Tofu
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb block super firm tofu; 1.5 tbsp tamari; 1 tbsp rice vinegar; 1 tbsp cornstarch; 1 tbsp sesame seeds; 1.5 tbsp avocado oil; 0.5 medium yellow onion; 4 slices fresh ginger root thinly sliced; 5 cloves garlic thinly sliced; 1 Fresno pepper thinly sliced; 3 scallions thinly sliced; 3 dried shiitake mushrooms; 4.5 cups hot water hot; 2.5 tbsp yellow miso paste; 2 tsp sesame oil; 1 half lemon juice; as needed Kosher salt; for serving cooked rice

A comforting and flavorful brothy soup featuring crispy shredded tofu, earthy shiitake mushrooms, and a rich ginger-miso broth. Served over rice, this dish is a hearty and satisfying meal.

Ingredients

1 lb block super firm tofu
1.5 tbsp tamari
1 tbsp rice vinegar
1 tbsp cornstarch
1 tbsp sesame seeds
1.5 tbsp avocado oil
0.5 medium yellow onion
4 slices fresh ginger root thinly sliced
5 cloves garlic thinly sliced
1 Fresno pepper thinly sliced
3 scallions thinly sliced
3 dried shiitake mushrooms
4.5 cups hot water hot
2.5 tbsp yellow miso paste
2 tsp sesame oil
1 half lemon juice
as needed Kosher salt
for serving cooked rice

Instructions

Preheat oven to 425F.
Place a box grater over a baking tray and grate the tofu over the largest holes to create tofu shreds.
Top the tofu with the tamari, vinegar, cornstarch, and sesame seeds then drizzle with oil.
Coat then spread the shreds into a single layer on the tray.
Bake the tofu in the oven for 15 minutes. Toss the shreds using tongs and bake again for 5-8 minutes.
Heat oil in a large pot over medium low heat.
When hot, add the onion with a pinch of salt and saute for 5 minutes or until the onions have started to soften and become golden in color.
Add the ginger, garlic, pepper, and the white ends of the scallions and continue to saute until fragrant, about 2 minutes.
Add in the dried mushrooms and 3 1/2 cups water. Stir to combine, bring to a boil then reduce to a simmer for 15 minutes.
While waiting, add the miso and the remaining 1 cup of water and sesame oil to a large glass measuring cup and whisk together until the miso is fully dissolved with no lumps.
Remove the mushrooms from the soup pot.
Pour in the miso mixture and add the lemon zest and juice.
Use an immersion blender to blend the broth smooth.
Stir in the remaining green ends of the scallions.
To serve, add a scoop of rice to a serving bowl then ladle the broth around the rice.
Top with the crispy tofu and garnish with extra sesame oil if desired.