Slice scallions: Thinly slice about ½ cup of scallions and set aside.
Cube tofu: Cut half a block of tofu into small, bite-sized cubes.
Prepare nori: Tear 1 sheet of nori into small pieces.
Grate ginger: Grate 1 tsp of fresh ginger.
Cooking Time: 10–12 minutes
Simmer the broth (2–3 min): Heat 4 cups of vegetable broth in a medium saucepan over medium-high heat until it starts to simmer.
Mix miso paste (2 min): Scoop 2 tablespoons of miso paste into a small bowl. Ladle about 1/2 cup of the hot broth into the bowl.
Whisk the miso paste and broth together until smooth.
Combine ingredients (5 min): Reduce heat to low and pour the miso mixture back into the pot. Stir well to combine.
Add the cubed tofu, torn nori pieces, and grated ginger. Let everything simmer gently for 5 minutes.
Final touches (1–2 min):
Taste and adjust seasoning if necessary. (Miso is naturally salty, so additional salt may not be needed.)
Garnish with thinly sliced scallions just before serving.
Notes
Avoid boiling the miso paste: Boiling miso can affect its flavor and reduce its beneficial nutrients. Always add it after reducing the heat to a gentle simmer.
Extra flavor boost: Add a splash of soy sauce, sesame oil, or a few drops of rice vinegar if desired.
Optional toppings: Toasted sesame seeds, a dash of chili oil, or enoki mushrooms can enhance the soup.