Preheat the oven to 425F. Place the mushrooms in a mixing bowl with the sesame seeds, garlic powder, onion powder, 1 tablespoon oil, and a generous pinch of salt. Toss to coat, then spread the mixture out into a single layer. Bake on the middle rack for 15 minutes, toss, and bake again for 5-10 minutes, or until the mushrooms are nicely browned and slightly crispy around the edges. Once done, squeeze the lemon juice on top and toss to coat.

While the mushrooms cook, make the miso soup. Heat the remaining tablespoon of oil in a large saucepan over medium low heat. When hot, add the tomatoes along with a generous pinch of salt and sauté for about 5 minutes or until the tomato halves start to breakdown and release their juices.

Add the scallions and corn then sauté along with the tomatoes for about 2-3 minutes.

Pour in 3 ½ cups of water and add the dried mushrooms then stir to combine. Bring the broth to a boil, reduce it back to a low simmer and cook for 10 minutes. Carefully add the tofu to the broth and cook for 3-5 minutes to warm through.

Add the remaining ½ cup water into a small bowl with miso paste and whisk it together until no lumps remain. Remove the dried mushrooms then cut the heat. Pour the miso mixture into the soup and stir well to combine.

Drizzle a teaspoon of sesame oil overtop, then adjust the salt/miso to your taste. Ladle the miso soup between bowls top with the roasted mushrooms and a squeeze of lemon, then serve with rice and enjoy.