Silky cubes of firm tofu and delicate wakame simmer gently in a warm, savory broth, finished with a whisk of white miso for that deep, comforting umami flavor. A scatter of fresh scallion greens on top adds a bright, crisp contrast to each spoonful. This is the kind of soup that feels both light and deeply nourishing, perfect as a starter or a simple, soothing lunch on its own. Keep the simmer gentle after the miso goes in so the flavor stays full and rounded rather than sharp. It's an easy, comforting bowl to add to a vegetarian recipe rotation, especially when you want something warm and quick without sacrificing depth of flavor.
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If using dried wakame, place it in a small bowl, cover with cold water, and soak for 5 minutes until softened and expanded. Drain, squeeze out excess water, and roughly chop. Set aside.
Pour the dashi (or chicken broth) into a medium saucepan and bring to a gentle simmer over medium heat — small bubbles should break the surface but the liquid should not be at a rolling boil.
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