In a medium pot, bring 6 cups of water to a gentle simmer. Whisk in 1 tablespoon vegetarian dashi powder until dissolved. Add the trimmed asparagus pieces and peas and simmer for 3–4 minutes until just tender.

Add tofu and spinach

Gently add the cubed silken tofu to the pot and simmer 2 minutes to heat through. Add the spinach leaves and simmer until wilted, about 30–45 seconds.

Finish with miso

Reduce heat to low (do not boil). Ladle 1 cup of the hot broth into a small bowl, whisk in 3 tablespoons white miso paste until smooth, then return the miso mixture to the pot. Stir gently to combine and keep the soup warm for 1–2 minutes without boiling.

Season and serve

Stir in 1 teaspoon sesame oil, taste and adjust seasoning (add a pinch of salt if needed). Ladle into bowls and garnish with thinly sliced scallions.

Grilled Mushroom & Rice Bowl

Cook the rice

Combine 2 cups rinsed short-grain rice and 2.5 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Let rest covered 10 minutes, then fluff with a fork.

Prepare marinade

In a small bowl whisk together 3 tablespoons tamari, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1 teaspoon brown sugar, 1 teaspoon minced garlic and 1 teaspoon minced ginger.

Marinate and cook mushrooms

Toss the shiitake and other mushrooms with the marinade and let sit 5–10 minutes. Heat 2 tablespoons neutral oil in a large skillet or grill pan over medium-high heat. Add mushrooms in a single layer and cook without moving 3–4 minutes per side until nicely browned and slightly caramelized. Reduce heat if they brown too quickly. Pour any remaining marinade into the pan and cook 1–2 minutes more to glaze the mushrooms.

Assemble bowls

Divide the cooked rice among 4 bowls. Top each with the grilled mushrooms. Sprinkle 1 tablespoon toasted sesame seeds over the bowls and add pickled ginger if using. Serve immediately.

Light Citrus Salad with Edamame

Cook edamame (if needed)

If using frozen edamame, cook according to package (typically 3–5 minutes in boiling water), then drain and cool slightly.

Make dressing

In a small bowl whisk together 1 teaspoon toasted sesame oil, 2 tablespoons rice vinegar, 1 teaspoon soy sauce, 1 teaspoon maple syrup and 1 teaspoon fresh lemon juice until combined.

Assemble salad

In a large bowl combine 4 cups mixed spring greens, 1 cup cooked edamame, 1 cup thinly sliced cucumber, 1 cup orange segments and 4 sliced radishes. Drizzle the dressing over the salad and toss gently to combine. Taste and adjust seasoning; add a pinch of salt or extra lemon if desired.

Optional extra dressing

For additional serving, whisk together the Sesame Citrus Dressing: 3 tablespoons olive oil, 2 tablespoons rice vinegar, 1 teaspoon soy sauce, 1 teaspoon orange zest, 2 tablespoons fresh orange juice, 1 teaspoon toasted sesame seeds, 1 teaspoon salt and 1/2 teaspoon black pepper. Serve on the side.