1 block firm or extra-firm tofu, cubed

1 tablespoon olive oil

3 cloves garlic, grated

1 tablespoon fresh ginger, grated

1 red chili pepper, thinly sliced (or 1/2 teaspoon red pepper flakes)

1/4 cup dried mushrooms (shiitake or mixed)

1 cup fresh mushrooms (cremini, white, or oyster), sliced

2 tablespoons soy sauce (or tamari for gluten-free)

4 cups vegetable broth

1 cup broccoli florets

1/2 cup frozen peas

1 tablespoon miso paste (optional)

Salt and black pepper, to taste

Fresh noodles (optional) or cooked rice for serving

Garnishes: chopped scallions, cilantro, sesame oil or chili oil

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Soak dried mushrooms in hot water for 5 minutes. Squeeze out excess liquid, chop, and reserve the soaking water.
In a large pot, heat olive oil over medium heat. Add garlic, ginger, and red chili. Sauté for 1 minute until fragrant.
Add both fresh and rehydrated mushrooms. Stir in soy sauce, salt, and pepper. Cook for 5 minutes.
Pour in vegetable broth and the strained mushroom soaking liquid. Bring to a boil.
Add cubed tofu, broccoli, and peas. Simmer for 10–15 minutes until veggies are tender.
In a small bowl, dissolve miso paste in a few spoonfuls of hot broth, then stir into the soup (optional).
If using noodles, cook separately or add fresh noodles to the pot and cook per package instructions.
Serve hot, garnished with scallions, cilantro, and a drizzle of sesame or chili oil.