Brothy Soup with Crispy Shredded Sesame Tofu Recipe

Introduction

This Brothy Soup with Crispy Shredded Sesame Tofu is a comforting, flavorful dish perfect for any day. It combines a savory miso broth with crunchy, golden tofu shreds, making it both satisfying and nourishing.

Ingredients

• 1 lb 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
• 2 tsp avocado oil
• 1/2 medium yellow onion
• 4 thin slices fresh ginger root
• 5 cloves garlic, thinly sliced
• 1 Fresno pepper, thinly sliced
• 3 scallions, thinly sliced (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

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking tray with parchment paper. Using a box grater over the tray, grate the tofu over the largest holes to create tofu shreds. In a bowl, toss the shredded tofu with tamari, rice vinegar, cornstarch, sesame seeds, and 1 1/2 tablespoons of avocado oil. Spread the tofu shreds in a single layer on the prepared tray. Bake for 15 minutes, then toss the shreds with tongs and bake for an additional 5-8 minutes until crispy.
2. Step 2: Heat 2 teaspoons of avocado oil in a large pot over medium-low heat. Add the yellow onion with a pinch of kosher salt and sauté for about 5 minutes until softened and golden. Add the ginger, garlic, Fresno pepper, and the white parts of the scallions, cooking until fragrant, about 2 minutes.
3. Step 3: Add the dried shiitake mushrooms and 3 1/2 cups of hot water to the pot. Stir and bring to a boil, then reduce heat to simmer for 15 minutes.
4. Step 4: While the broth simmers, whisk together the miso paste with 1 cup of hot water and 2 teaspoons of sesame oil in a large glass measuring cup until smooth and lump-free.
5. Step 5: Remove the mushrooms from the broth. Pour in the miso mixture and add the lemon zest and juice. Use an immersion blender to blend the broth until smooth. Stir in the green ends of the scallions.
6. Step 6: To serve, place a scoop of cooked rice into a bowl and ladle the hot broth around it. Top with crispy shredded tofu and drizzle with extra sesame oil if desired.

Tips & Variations

• For extra flavor, marinate the tofu shreds for 10 minutes before baking.
• Use tamari or soy sauce to suit your preference or dietary needs.
• If you don’t have an immersion blender, carefully transfer the broth in batches to a blender before returning to the pot.
• Add fresh greens like spinach or bok choy for added nutrition.

Storage

Store leftover broth and tofu separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove and crisp the tofu again in a hot oven or skillet before serving to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce works well, but tamari is a gluten-free option with a smoother flavor if preferred.

How do I make this recipe gluten-free?

Use tamari instead of soy sauce and ensure your miso paste is gluten-free. Most other ingredients are naturally gluten-free.

Brothy Soup with Crispy Shredded Sesame Tofu Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

A comforting brothy soup featuring a silky smooth miso and shiitake mushroom broth, topped with crispy shredded sesame tofu for added texture and protein. This Asian-inspired vegan soup combines vibrant flavors of ginger, garlic, and Fresno pepper balanced with the brightness of lemon juice and zest, perfect for a nourishing meal served over steamed rice.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Baking, Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Crispy Sesame Tofu

• 1 lb 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

For the Soup Broth

• 2 tsp avocado oil
• 1/2 medium yellow onion, chopped
• 4 thin slices fresh ginger root
• 5 cloves garlic, thinly sliced
• 1 Fresno pepper, thinly sliced
• 3 scallions, thinly sliced, white and green parts separated
• 3 dried shiitake mushrooms
• 4 1/2 cups hot water (divided 3 1/2 cups + 1 cup)
• 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

Instructions

1. Prepare the tofu shreds: Preheat the oven to 425°F and line a baking tray with parchment paper. Using the largest holes of a box grater held over the tray, grate the super firm tofu to create shredded pieces. In a bowl, toss the tofu shreds with tamari, rice vinegar, cornstarch, sesame seeds, and avocado oil to coat evenly. Spread the tofu shreds in a single layer on the prepared tray.
2. Bake the tofu until crispy: Bake the tofu in the oven for 15 minutes. Remove and toss the shreds using tongs to ensure even crisping, then return to the oven and bake for an additional 5-8 minutes until the tofu is golden and crispy. Set aside.
3. Sauté aromatics: In a large pot, heat 2 teaspoons of avocado oil over medium-low heat. Add the chopped yellow onion with a pinch of kosher salt and sauté for about 5 minutes until soft and starting to turn golden. Add the sliced ginger, garlic, Fresno pepper, and the white parts of the scallions. Continue to sauté for about 2 minutes until fragrant.
4. Simmer mushrooms and broth: Add the dried shiitake mushrooms and 3 1/2 cups of hot water to the pot. Stir to combine, bring the mixture to a boil, then reduce heat and simmer gently for 15 minutes to infuse the broth with mushroom flavor.
5. Prepare miso mixture: While the broth simmers, whisk together 2-3 tablespoons of yellow miso paste with the remaining 1 cup of hot water and 2 teaspoons sesame oil in a large glass measuring cup until fully dissolved with no lumps.
6. Finish the broth: Remove the mushrooms from the soup pot and discard or save for another use. Pour the miso mixture into the broth, then stir in the lemon zest and juice. Use an immersion blender to blend the broth until smooth and creamy. Stir in the green parts of the scallions.
7. Assemble and serve: Place a scoop of cooked rice into a serving bowl, ladle the hot miso broth around the rice, then top with a generous amount of crispy shredded sesame tofu. Drizzle with extra sesame oil if desired and serve immediately.

Notes

• Use super firm tofu to ensure the shreds hold their shape and crisp up well during baking.
• Adjust the amount of miso paste to taste; start with 2 tablespoons and add up to 3 for a deeper flavor.
• If you don’t have Fresno pepper, a mild chili or jalapeño can be substituted for some heat.
• Immersion blending helps create a creamy broth texture, but you can skip blending if you prefer a chunkier soup.
• Leftover baked tofu can be stored in an airtight container in the fridge for up to 3 days and reheated for topping other dishes.
• To make this gluten free, ensure the tamari is certified gluten free.

Keywords: brothy soup, sesame tofu, crispy tofu, miso soup, shiitake mushroom soup, vegan soup, Asian inspired soup