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Rehydrate shiitake: Soak in ½ cup hot water for 10–15 minutes. Slice the mushroom and save the soaking liquid.
Sauté aromatics: In a medium pot, warm a little oil over medium heat. Add onion, ginger, and red bell pepper. Cook 2–3 minutes until fragrant and softened.
Build the broth: Add vegetable broth, shiitake soaking liquid, sliced shiitake, Umami Joy Sauce, red pepper flakes, and sugar. Simmer gently for about 10 minutes to infuse flavors.
Add coconut milk & tofu: Stir in coconut milk and tofu. Simmer another 5 minutes — don’t let it boil hard, just warm it through to keep the coconut milk smooth.
Finish: Turn off the heat and stir in lime juice and lemon juice. Taste — adjust with more citrus, Umami Joy Sauce, or a pinch more sugar if desired.
Serve: Ladle into bowls and top with scallions and black sesame seeds.