Make the miso soup the star of the meal by adding lots of tofu and zoodles!
1 block extra firm tofu
1-inch knob ginger, grated
2 cartons of stock – I used the miso stock from Whole Foods but vegetable stock will be fine!
4 cups shiitake mushrooms, sliced
2 tbsp yellow miso
4 scallions, chopped
2 zucchinis, spiralized
Toasted sesame seeds for sprinkling
Red pepper flakes to taste