Preheat your oven to 425°F (220°C). Grate super firm tofu using a box grater, then transfer it to a bowl and toss with tamari, vinegar, cornstarch, sesame seeds, and a drizzle of sesame oil. Spread the mixture evenly on a lined baking tray and bake for 15 minutes, or until golden and crispy, flipping halfway through for even crispiness.

In a large pot, heat a splash of oil over medium heat. Add diced onion and sauté for about 5 minutes until softened and translucent. Then, stir in freshly grated ginger, minced garlic, sliced Fresno pepper, and chopped spring onions. Cook for an additional 2-3 minutes until fragrant.

Add your dried mushrooms to the pot, followed by a generous amount of water. Bring the mixture to a boil, then reduce the heat to a simmer. Allow to simmer for about 15 minutes, stirring occasionally.

In a separate bowl, whisk together miso paste and a small amount of warm water until fully dissolved. Once the broth has finished simmering, remove the dried mushrooms and add the miso mixture along with a splash of lemon juice and some lemon zest. Stir well and simmer for another 2-3 minutes.

To serve, place cooked rice in each bowl. Ladle the rich Ginger Miso Brothy Soup over the rice, allowing the warmth to soak in. Top each bowl with crispy shredded sesame tofu and drizzle with sesame oil if desired.