Vegan Creamy Miso Noodle Soup with Sesame Tofu

Ingredients

• 1 Block(15oz.) Extra firm tofu, drained and pressed
• 1/2 Cup Vegetable broth
• 1/4 Cup Soy sauce or Tamari for GF option
• 1 Tablespoon Sesame oil
• 1 Tablespoon Rice wine vinegar
• 1 Cup Cornstarch
• 1 teaspoon Salt
• 1/3 Cup White sesame seeds, more as needed*
• 1/3 Cup Black sesame seeds, more as needed*
• 2 Tablespoons Sesame oil
• 4 Green onions, chopped
• 4 Cloves Garlic, chopped
• 10 Ounces Baby bella mushrooms, sliced
• 3 Tablespoons White miso paste
• 6 Cups Vegetable broth
• 1 Cup Coconut cream or full fat coconut milk
• 1 teaspoon Rice wine vinegar
• 1 teaspoon Soy sauce
• 1 Tablespoon Agave syrup
• 12 Ounces Udon noodles or rice noodles
• Salt and red pepper to taste

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