• Soak ¾ cup dried mushrooms in a bowl with hot water for 5 minutes, then squeeze them out of the water and cut them into chunks. Reserve the soaking water for later.
  
• Chop 8 ounces mushrooms into chunks. Don't cut them too thin.
  
• In a large pot, heat 1½ tablespoons olive oil, 3 cloves garlic, 1½ inches ginger, ½ red hot chili (all finely chopped). Fry on low heat for one minute.
  
• Add the dried and fresh mushrooms, 3 tablespoons soy sauce, ½ teaspoon salt, 2 twists black pepper, and cook for 5 minutes.
  
• Add 6 cups vegetable broth, the reserved soaking water from dried mushrooms and bring to a boil.
  
• Add 14 ounces tofu (diced), 1 cup broccoli florets, and ¾ cup frozen peas and simmer until the veggies are cooked - about 10 minutes.

  If you want to add miso paste, dissolve it first in hot broth, then add it when the soup is almost ready.
  
• Serve in a bowl and top with 1 scallion (finely chopped) and 2 teaspoons sesame oil
  

VARIATION WITH NOODLES

• If you use fresh noodles, add them right into the soup with an extra cup or two of vegetable broth, then let simmer for a few minutes as per package instructions.

  If you use dry noodles, we recommend cooking them separately first, then adding them to the soup.

  We recommend this because dry noodles soak up quite a bit of water, and they’ll dry your soup if you cook them in the same pot.