Miso Soup With Tofu - Tiwizi Relay

# What You'll Need:

→ Broth

01 - 4 cups dashi stock, vegetarian variety preferred

→ 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 - Bring the dashi stock to a gentle simmer in a medium saucepan over medium heat.

02 - 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 and whisk together with one ladleful of hot dashi until smooth and fully dissolved.

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

05 - Remove the soup from heat and stir in the dissolved miso paste. Do not boil after adding miso to preserve probiotic content and authentic flavor.

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

# Expert Tips:

01 -

It's ready in twenty minutes but tastes like you've been thinking about it all day.
The probiotics in miso paste are a gentle way to support your gut, especially on mornings when you need that kindness.
Silken tofu melts into the broth so completely that even people skeptical of its texture will understand why it matters here.

02 -

Never boil miso paste—I learned this the hard way when I was impatient and stirred it in over heat, destroying the living cultures and creating a slightly bitter taste that haunted me for months.
The tofu must be silken, not firm—using the wrong type is the difference between a soup that tastes refined and one that feels chunky and wrong.

03 -