Spicy Summer Miso Soup

We made this for the first time three years ago and were on the fence. We decided to give it a try now that we sourced a gluten free tobanjan, and boy did that ingredient make a huge difference. This turned out great - the veg and toppings are flexible. We chose cabbage (honestly used a coleslaw mix bag), frozen edamame, yellow potatoes, and fresh sweet corn. We also included tofu - earlier in the week I had made a tofu dish where you crumble extra firm tofu, coat with cornstarch and pan fry - so we used some of that. We topped it with scallions, chives, sesame seeds and micro greens. Super tasty, will make again!