Preheat the oven to 425°F and line a baking tray with parchment paper. Grate the tofu over the largest holes of a box grater to create shreds and place on the tray.

Top with tamari, vinegar, cornstarch, and sesame seeds, then drizzle with oil. Toss to coat and spread into a single layer on the tray.

Bake for 15 minutes, then toss and bake again for 5-8 minutes.

Heat oil in a large pot over medium low heat. Add onion and a pinch of salt, and sauté for 5 minutes until softened and golden.

Add ginger, garlic, pepper, and scallions, and sauté until fragrant, about 2 minutes.

Add dried mushrooms and 3 1/2 cups water to the pot. Stir to combine, bring to a boil, then reduce to a simmer for 15 minutes.

In a large glass measuring cup, whisk together miso paste, remaining 1 cup of water, and sesame oil until miso is fully dissolved.

Remove the mushrooms from the soup pot. Pour in the miso mixture and add lemon zest and juice.

Use an immersion blender to blend the broth smooth, then stir in the remaining scallions.

To serve, add a scoop of rice to a bowl, ladle the broth around the rice, and top with crispy tofu.

Garnish with extra sesame oil if desired.