Ingredients
Scale
- 8 oz shiitake mushrooms, stems removed and thinly sliced
- 1 tbsp sesame seeds
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Juice of half a lemon
- 1 cup cherry tomatoes, halved
- 3 scallions, thinly sliced, whites and green portions separated
- 1 ear of corn, kernels cut away from the cob
- 4 cups hot water
- 2 dry shiitake mushrooms
- 2–3 tbsp yellow miso paste
- 11 oz soft tofu, sliced into rounds or cubed
- Sesame oil, for serving
- Cooked rice, for serving
Instructions
- Preheat the oven to 425°F. In a mixing bowl, combine mushrooms, sesame seeds, garlic powder, onion powder, 1 tablespoon of oil, and salt. Toss well and spread on a baking sheet. Bake for 15 minutes, toss, then bake for another 5-10 minutes until browned. Squeeze lemon juice on top after baking.
- In a large saucepan, heat the remaining tablespoon of oil over medium-low heat. Add tomatoes and a pinch of salt, cooking for about 5 minutes until they start to break down.
- Add the sliced scallions and corn, sautéing for another 2-3 minutes.
- Pour in 3 1/2 cups of hot water and add dried mushrooms. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Add tofu and cook for 3-5 minutes to warm through.
- In a small bowl, mix the remaining 1/2 cup of water with the miso paste until smooth. Remove dried mushrooms from the soup, then stir in the miso mixture off the heat.
- Drizzle with sesame oil and adjust seasoning if needed. Ladle soup into bowls, top with roasted mushrooms and lemon juice, and serve with rice.
Notes
Feel free to adjust the amount of miso paste according to your taste preference.
For a spicier kick, add some chili flakes or fresh chili to the soup.
This soup can be made ahead and reheated, making it a great option for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Baking and Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 2mg