Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper. Shred the super firm tofu using a box grater and place it on the tray. Mix it with tamari, vinegar, cornstarch, sesame seeds, and a dash of oil, then bake for 15 minutes. Toss gently and bake for an additional 5-8 minutes until crispy.

Sauté onions in a large pot over medium-low heat with a pinch of salt until softened, about 5 minutes. Then, add ginger, garlic, Fresno pepper, and scallions, cooking until fragrant (around 2 minutes).

Add dried mushrooms and 3½ cups of water to the pot. Bring it to a boil, then reduce heat and let it simmer for 15 minutes to develop the flavors.

Whisk together miso paste with 1 cup of water and sesame oil in a glass measuring cup until smooth. This will create a rich flavor base for your soup.

Remove the dried mushrooms from the pot. Stir in the miso mixture, lemon zest, and juice. For a silky texture, blend with an immersion blender until smooth, then stir in the remaining scallions.

Serve by adding rice to bowls, ladling the soup around it, and topping with crispy tofu. Garnish with a drizzle of additional sesame oil if desired.