Dice the firm tofu into ½ cm cubes and set aside.

Tip: Cutting the tofu into even cubes helps it warm through evenly and gives a nicer texture in every spoonful.

In a small saucepan, heat 500 ml of water over medium heat until gently simmering.

Tip: Avoid letting the water reach a rapid boil. A gentle simmer creates a cleaner, smoother broth.

Reduce to low heat, add the Dashi Powder and stir until fully dissolved.

Tip: Lowering the heat before adding the dashi helps preserve its delicate savoury flavour.

Add the soybean paste and stir until completely smooth.

Tip: Once the soybean paste is added, do not boil the soup. Keeping it at a low simmer helps maintain a smooth texture and balanced flavour.

Add the diced tofu and simmer gently for 5 minutes. Add the cut wakame, bring back to a light simmer, then immediately remove from heat.

Tip: Add the wakame right at the end to keep it tender and maintain its vibrant green colour.

Divide the miso soup between two bowls and serve immediately while hot.

Tip: Miso soup is best enjoyed fresh, straight after cooking, while the flavours are at their peak.