Miso Soup With Tofu - Quick Harcha

# What You'll Need:

→ Broth

01 - 4 cups dashi stock (vegetarian dashi for plant-based option)

→ Soup Base

02 - 3 tablespoons white or yellow miso paste

→ Tofu & Vegetables

03 - 7 ounces silken tofu, cut into 1/2-inch cubes

04 - 2 tablespoons dried wakame seaweed

05 - 2 scallions, finely sliced

# How to Make It:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.

02 - While the stock is warming, soak the dried wakame seaweed in a small bowl of cold water for 5 minutes, then drain and set aside.

03 - Place the miso paste in a small bowl. Add a ladleful of hot dashi and whisk until smooth and completely dissolved.

04 - Gently add the tofu cubes and soaked wakame to the simmering dashi. Heat for 2-3 minutes until warmed through, being careful not to break the tofu.

05 - Remove the soup from heat. Stir in the dissolved miso paste, avoiding boiling to preserve probiotics and flavor.

06 - Ladle into bowls and garnish with sliced scallions. Serve immediately.

# Expert Advice:

01 -

It's done in twenty minutes, which means you can have something genuinely nourishing without the usual weeknight stress.
Miso paste is packed with probiotics that your gut actually appreciates, so you're doing something kind for yourself while eating soup.
The silken tofu becomes almost cloud-like when treated gently, turning a simple bowl into something that feels luxurious and uncomplicated at once.

02 -

Never let miso soup boil after the miso goes in—it kills the beneficial bacteria and makes the flavor turn harsh and one-dimensional instead of complex and alive.
Dissolving the miso separately in hot broth before stirring it into the pot prevents lumps and ensures it distributes evenly; this small step is what separates a properly made soup from a grainy disappointment.

03 -