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About the Dish

1 teaspoon Sesame Oil
2 stalks Green Onion
1 clove Garlic
1/2 ounce Ginger
2 ounces Shiitake Mushrooms
1 slice Kombu Kelp
1 packet Edamame
1 tablespoon Miso Paste
1 packet Bragg Liquid Aminos
8 ounces Tofu
2 sprigs Cilantro
1 packet Tamari
Per Serving
Calories 408
Total Fat 15 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 2 g
Cholesterol 0 mg
Sodium 963 mg
Total Carbohydrates 32 g
Dietary Fiber 12 g
Sugar 4 g
Protein 32 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.


Rinse and dry fresh herbs and vegetables. Prepare your mise en place: Trim and thinly slice green onions, keeping white and green parts separate. Peel and roughly chop garlic. Peel and roughly chop ginger. Remove stems from mushrooms and reserve; thinly slice caps. Cut tofu into 1/2-inch cubes. Pick and roughly chop cilantro.
Place a large saucepot over medium heat. Add sesame oil. When oil is very hot add green onion whites, garlic, ginger and mushroom stems. Cook 1 minute, stirring frequently, until fragrant and lightly toasted.
Add 4 cups water and kombu. Increase heat to high. When the liquid begins to simmer remove the pot from heat. Allow liquid to steep 5-6 minutes.
Strain liquid into a bowl through a fine mesh strainer. Discard solids.
Pour liquid back into saucepot, and add edamame, miso paste, and Bragg Liquid Aminos. Place over high heat. Bring to a boil, and cook 4-5 minutes.
Add mushroom caps, tofu, onion greens and cilantro. Bring soup back to a simmer, then remove from heat. Taste and adjust seasoning as desired with soy sauce.
Use a slotted spoon to divide solids between 2 bowls. Carefully pour hot liquid into bowls. Enjoy!