Vegetable Miso Bowl

Cook the brown rice according to package instructions. Meanwhile, press the tofu, cut it into cubes, then pan-fry in hot sesame oil until golden brown and crispy, about 8-10 minutes. Set aside.

In the same pan, add a little more oil if needed. Add the grated ginger and minced garlic, and sauté for 1 minute until fragrant. Add the broccoli florets, julienned carrots, and sliced shiitake mushrooms. Sauté over medium heat for 5-7 minutes until the vegetables are slightly tender but still crisp.

Pour in the vegetable broth and tamari sauce. In a separate small bowl, dissolve the miso paste with a little warm broth, then add it to the pan. Bring to a boil, then reduce heat to low and simmer for 5 minutes to allow the flavors to meld.

Remove from heat and stir in the fresh spinach until wilted. Divide the cooked rice into two bowls, then ladle the miso soup with vegetables and crispy tofu over it. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately and enjoy!