Japanese Miso Soup with Tofu and Wakame

Return the broth to low heat. Add the drained wakame, leek, mushrooms, greens, and serrano pepper. Simmer gently for 2 to 3 minutes, just until the vegetables are tender.

Place the miso paste in a small bowl. Ladle in a little hot broth and whisk until smooth, then stir the mixture back into the pot. Keep the soup over low heat and do not let it boil after adding the miso.

In a small skillet, heat the oil over medium heat. Toss the tofu and bamboo shoots with hoisin sauce, Thai chili paste, salt, and pepper, then pan-sear for 3 to 4 minutes until the tofu is lightly browned.

Ladle the hot soup into bowls and top with the browned tofu and bamboo shoots. Serve immediately.