Gentle Miso & Tofu Soup

This is what I make when I want something warm and soupy but can't face a full cooking production. It takes ten minutes. It tastes like a hug. The miso and ginger settle the stomach. The tofu adds protein. The seaweed gives you minerals you didn't know you needed. It's a complete meal in a bowl, and it asks almost nothing of you.

Ingredients (Serves 1):

• 500ml water
• 1 tsp dashi powder or ½ vegetable stock cube (optional, for depth)
• 1 tbsp white miso paste
• 1 tsp fresh ginger, grated
• 50g silken tofu, cubed
• A small handful of dried wakame seaweed
• 1 spring onion, finely sliced (green part only)
• A drizzle of sesame oil

Method:

1. Bring the water to a gentle simmer in a small saucepan. Add the dashi powder or stock cube if using.
2. In a small bowl, mix the miso paste with a few tablespoons of the hot water to loosen it, then stir the miso mixture back into the pan. (Don't boil miso—it kills the good bacteria.)
3. Add the ginger, tofu, and wakame. Let it warm through for 2–3 minutes.
4. Ladle into a bowl. Top with spring onion and a drizzle of sesame oil.
5. Sip slowly. Let it warm you from the inside.

Why it's gut-friendly: Miso is fermented, providing probiotics. Ginger is a digestive aid. Tofu is easy to digest and provides protein. Seaweed is rich in minerals and prebiotic fibre.