Some Nourishing Comfort If You Need It. a Ginger Miso Brothy

• total time: 43 minutes

Ingredients

Tip: Not a fan of tofu? Swap shredded oyster mushrooms & edamame

Shredded Tofu

1lb block super firm tofu

1 1/2 tbsp tamari

1 tbsp rice vinegar

1 tbsp cornstarch

1 tbsp sesame seeds

1 1/2 tbsp avocado oil

Brothy Soup

2 tsp avocado oil

1/2 medium yellow onion

4 thin slices of fresh ginger root

5 cloves garlic, thinly sliced

1 Fresno pepper thinly sliced

3 scallions, thinly sliced with white and green ends separated

3 dried shiitake mushrooms

4 1/2 cups hot water

2–3 tbsp yellow miso paste

2 tsp sesame oil, plus more for serving

Juice and zest of half a lemon

Kosher salt, as needed

Cooked rice, for serving

Directions

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 in the oven for 15 mins then toss the shreds using tongs and bake again for 5-8 mins.

Heat oil in a large pot over medium low heat. When hot, add the onion with a pinch of salt and saute for 5 mins or until the onions have started to soften and become golden in color. Add the ginger, garlic, pepper, and scallions and continue to saute until fragrant, about 2 mins.

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 mins.

While you wait, 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 then pour in the miso mixture and add the lemon zest and juice. Use an immersion blender to blend the broth smooth then stir in the remaining 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. #plantbasedrecipes #soupseason