Cut the pressed tofu into 1 inch by ½ inch pieces

In a large mixing bowl, mix the vegetable broth and miso soup mix. If you don't have powdered miso soup mix, you may substitute it with 2-3 tablespoon miso paste and no vegetable broth.

Place the tofu in the bowl with the miso and toss it until all of the tofu is covered in the miso

Heat a skillet to medium, pour in 2 tablespoon olive oil and then add the tofu and ½ cup mushrooms

Cook until the tofu is golden and the mushrooms are well cooked, about 10 minutes stirring frequently.

Bring a saucepan with vegetable broth to a boil, reduce the heat to simmer and whisk in the miso paste until there are no clumps in the broth. Cook for about 5 minutes until the broth is warm. Top with green onions.

Serve with crispy tofu and mushrooms. Option to add rice noodles, lime juice/wedges, and avocado.