Step 1

Heat the toasted sesame oil in a large skillet. Add the tofu and sauté until browned, then add the bok choy and sauté until softened. Set aside.

Step 2

Combine the miso broth, water, soy sauce and black pepper in a large stock pot. Add the sautéed tofu and bok choy, beech mushrooms, green onions to the pot.

Step 3

Simmer over medium heat for 15 minutes to combine flavors.