About the Dish

1 teaspoon Sesame Oil
1 ounce Green Onion
1 packet Tamari
1/2 ounce Ginger
2 ounces Shiitake Mushrooms
1 slice Kombu Kelp
1 packet Edamame
1 tablespoon Miso Paste
1 teaspoon Bragg Liquid Aminos
8 ounces Tofu
2 sprigs Cilantro
1 packet Tamari
3/4 cup Long Grain Rice
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
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

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. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


The traditional beer to pair with miso soup would be a Japanese pale lager, but if we follow that logic, we’d all drink Budweiser with every classic American dish. Pairing with umami flavors can be challenging, but in this case, let's go sour. Goses are the wild card of German beers, flying in the face of purity laws by adding coriander and salt as well as being purposefully infected with lactobacillus bacteria. We suggest Louisiana's own Abita Gose To Go, brewed traditionally with added lime which should prove an interesting counterpoint to this broth.

Abita Gose to Go

Sake - Japan

If you decide to skip pairing this dish with a beer, then you should go in the direction of Sake, the Japanese rice wine. A glass of rich Sake, not hot or cold, will be a great pairing.

Funaguchi Kikusui Ichiban Shibori Yellow Can Sake


MISE EN PLACE • Thinly slice green onion, keeping white and green parts separate. • Peel and roughly chop garlic. • Peel and roughly chop ginger. • Remove mushroom stems and reserve; thinly slice caps. • Cut tofu into 1/2-inch dice. • Pick and roughly chop cilantro.
Place a large saucepot over medium heat. Add sesame oil. When hot, add green onion whites, garlic, ginger and mushroom stems. Cook, stirring frequently, until fragrant and lightly toasted, about 1 minute.
• Add 4 cups water and kombu. Increase heat to high. • When liquid simmers, remove from heat. Let steep 5-6 minutes.
Strain broth into a bowl. Discard aromatics.
• Return broth to saucepot. • Add edamame, miso 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. • When soup simmers, remove from heat. Taste and adjust seasoning as desired with tamari.
Divide soup between 2 bowls. Serve with rice, and enjoy!