Miso Mushroom Potato Soup with Ginger

Steps

1. Prepare everything first: chunk the red potatoes, slice the white mushrooms, chop the yellow onion, mince the garlic, grate the fresh ginger, thinly slice the green onions and cube the firm tofu.
2. Toast the sesame seeds in a dry large pot over medium heat for 2 to 3 minutes until golden, then transfer them to a small bowl and set aside for the garnish.
3. Heat the canola oil in the same pot over medium-high heat. Add the white mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more. Scoop out one quarter of the mushrooms for the topping; leave the remaining three quarters in the pot.
4. Add the yellow onion to the pot and cook 5 minutes until soft. Stir in the garlic and fresh ginger and cook 1 minute until fragrant.
5. Add the red potatoes, vegetable broth and water. Bring to a boil, then cover and simmer 18 to 20 minutes until the potatoes are very tender.
6. Add the firm tofu and soy milk and warm through for 3 minutes without boiling, then take the pot off the heat.
7. In a small bowl, whisk the miso paste with a ladleful of the hot soup until smooth, then stir the miso mixture into the pot.
8. Blend the soup with an immersion blender until silky (or blend in batches in a blender with the lid vented). Stir in the black pepper.
9. Ladle into bowls and top with the reserved mushrooms, the green onions, the toasted sesame seeds and a drizzle of the toasted sesame oil.