The Easiest Vegan Miso Soup

0 If you are making the miso roasted tofu, start by preheating the oven to 400 degrees(F).
1 Once you have drained and pressed the tofu, in a large mixing bowl, whisk together the sesame oil, rice wine vinegar, tamari and miso. Whisk until there are non lumps of miso left.
2 Cut the block of tofu into cubes, add them to the bowl and toss them in the sauce.
3 Pour the tofu out, sauce and all, onto a large sheet pan lined with parchment paper or a silicone mat. Bake for 15 to 20 minutes or until golden brown and firm.
4 While the tofu bakes, make the soup. In a large soup pot combine the vegetable broth and water. Heat on medium high, bring to a simmer, then add the gingery miso sauce or miso paste, and the dried shiitakes if using.
5 Stir to combine, bring back to a simmer, reduce heat to medium low and let simmer for 10 to 15 minutes. 
6 Turn off the heat, add the nori and stir. 
7 Taste and add as much salt as needed, I definitely think you need to add salt, but the miso and nori are salty, so I like to taste it first. 
8 Once the tofu is done, pour the soup into bowls, top with the roasted tofu, scallions or chives and enjoy!
9 If you are using silken tofu instead, add it at the end with nori.