Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu

This Ginger Miso Brothy Soup is a soul-warming dish full of rich, umami flavors and nourishing ingredients. Infused with aromatic ginger, garlic, and scallions, the broth is light yet flavorful thanks to miso paste and dried shiitake mushrooms. Served over rice and topped with crispy shredded sesame tofu, this bowl offers a perfect balance of texture, protein, and comfort. It’s an ideal plant-based meal for cooler days or anytime you need a cozy, nutrient-rich dish that’s easy on digestion and big on flavor.

Ingredients (Serves 4)

Crispy Shredded Sesame Tofu

• 1 block (16 oz) super-firm tofu

• 1½ tbsp tamari or soy sauce

• 1 tbsp rice vinegar

• 1 tbsp cornstarch

• 1 tbsp sesame seeds

• 1½ tbsp avocado oil

Ginger Miso Brothy Soup

• 2 tsp avocado oil

• ½ medium yellow onion, finely chopped

• 4 thin slices fresh ginger root

• 5 garlic cloves, thinly sliced

• 1 Fresno chili or ½ red bell pepper, thinly sliced

• 3 scallions, thinly sliced (white and green parts separated)

• 3 dried shiitake mushrooms

• 4½ cups hot water

• 2–3 tbsp yellow miso paste

• 2 tsp sesame oil

• Juice and zest of ½ lemon

• Kosher salt, to taste

• Cooked rice (about ½ cup per bowl), for serving
  
  

Directions

1. Prepare the Tofu:
   Preheat oven to 425°F (220°C). Using a box grater, shred the tofu directly onto a parchment-lined baking sheet. Add tamari, rice vinegar, cornstarch, sesame seeds, and avocado oil. Toss everything to coat, then spread in a single layer. Bake for 15 minutes, flip or stir, then bake an additional 5–8 minutes until crispy and golden.

2. Make the Broth:
   In a large pot, heat avocado oil over medium-low heat. Add onion and a pinch of salt. Sauté for 5 minutes until translucent. Add ginger, garlic, Fresno pepper (or bell pepper), and the white parts of scallions. Cook for another 2 minutes.

3. Simmer:
   Add dried mushrooms and 3½ cups of the hot water. Bring to a boil, then reduce heat and let simmer for 15 minutes to infuse the broth.

4. Add Miso:
   In a separate bowl, whisk together the miso paste with the remaining 1 cup of hot water and sesame oil until smooth. Stir the miso mixture into the soup. Add lemon juice and zest. Remove mushrooms or leave them in, depending on your texture preference.

5. Serve:
   Divide cooked rice between bowls. Ladle the hot broth around the rice. Top with crispy tofu and garnish with green parts of scallions. Drizzle with a little extra sesame oil if desired.
   
   

Nutritional Information (per serving, approximate):

Calories: 441 kcal
Total Fat: 23.4 g
Saturated Fat: 3.3 g
Cholesterol: 0 mg
Sodium: 939 mg
Total Carbohydrates: 43.0 g
Dietary Fiber: 4.5 g
Sugars: 4.5 g
Protein: 17.7 g