Brothy Miso Soup (Print Version)
# Ingredients:
→ Sesame-Crisp Tofu
01 -
1 tbsp cornstarch
02 -
1 tbsp rice vinegar
03 -
1 1/2 tbsp tamari
04 -
1 lb block of super firm tofu
05 -
1 1/2 tbsp avocado oil
06 -
1 tbsp sesame seeds
→ Miso-Ginger Soup Base
07 -
3 dried shiitake mushrooms
08 -
1/2 medium yellow onion
09 -
2-3 tbsp yellow miso paste
10 -
Juice and zest from half a lemon
11 -
2 tsp avocado oil
12 -
Kosher salt, as needed
13 -
4 thin slices of fresh ginger root
14 -
Cooked rice, for serving
15 -
4 1/2 cups warm water
16 -
1 Fresno pepper, thinly sliced
17 -
3 scallions, thinly sliced (green and white sections divided)
18 -
2 tsp sesame oil, with extra for topping
19 -
5 garlic cloves, thinly sliced
# Instructions:
01 -
Set your oven to 425°F ahead of time and line a sheet pan with parchment. Take a grater (the biggest holes work best) and shred the tofu directly onto the tray. Sprinkle over tamari, cornstarch, sesame seeds, and rice vinegar, then finish with the oil. Mix everything up so it's coated nicely. Spread it out flat and bake for 15 minutes. Stir it around, then bake another 5-8 minutes until it’s golden and crunchy.
02 -
Warm up some oil in a big pot on medium-low. Toss in the onion, add a pinch of salt, and let it cook for about 5 minutes until it’s soft and taking on some color. Next, add the garlic, ginger, Fresno pepper, and the white parts of the scallions. Keep everything going until it starts smelling amazing—roughly 2 minutes.
03 -
Throw the dried shiitakes and 3 1/2 cups of water into the pot. Stir it well, turn the heat up to get a boil going, then lower it to a steady simmer. Let it cook for 15 minutes.
04 -
While the broth's bubbling away, grab a big measuring cup. Combine the miso paste, sesame oil, and the last cup of water. Whisk it until it's smooth with no more clumps.
05 -
Pull the mushrooms out of the soup pot. Pour in your miso combo, then add the lemon juice along with the zest. Use a handheld blender to make everything smooth, then stir in the green parts of your scallions.
06 -
Scoop some rice into a bowl, then pour the broth around it. Toss the crispy tofu on top and drizzle a little extra sesame oil if you're feeling fancy.
# Notes:
01 -
Want to save time later? Prep the broth ahead of time, stash it in the fridge, and just warm it up when it’s time to add fresh tofu.
02 -
Remember, miso does best when added at the end on low heat to keep its good stuff and taste.
03 -
Change up the flavors to suit you! If ginger’s too strong, cut back. Don’t like sesame oil? Skip it!