TOFU MISO SOUP

Steps:

• 1. I use a wok but you can use something else. Melt the oil, (coconut oil is great at high temps, and the toasted sesame oil is good with tofu) cube the tofu and fry til it's edges are brownish.
• 2. Slice mushrooms, chop onions, chop garlic, and grate ginger. Add. Stir fry til onions are somewhat translucent and mushrooms still have a bit of "chewiness".
• 3. Add liquids: sherry (or wine) and Trader Joe's Miso Ginger Broth. Add more than called for if you want a more liquidy soup.
• 4. In a wok, I kept mine at 375 or so. If you are cooking on a stovetop, let it boil for a few minutes, then drop the heat down and simmer but make sure mushrooms still have some texture. Don't overcook them!
• 5. When you're ready, serve with chopped green onion, both white and green parts and Trader Joe's Everything But the Bagel seasoning on top (optional, but the sesame seeds and other seasonings add a nice extra flavor)!
• 6. Also optional: add chopped celery and/or add a whitefish to it. Your choice, but the tofu is a great vegetarian way to go!