Add 8 cups of water to a medium pot and bring to a boil, about 5-7 minutes.

Reduce heat to low and stir in 4 tablespoons of white miso paste, 1 tablespoon of chicken bouillon paste, and 0.5 teaspoon of dashi powder.

Cut silken tofu into 0.5-inch cubes and add gently to the pot.

Finely chop scallions and whisk together 3 eggs in a separate bowl.

Slowly pour the beaten eggs into the simmering soup in a circular motion.

Add chopped scallions and cook for an additional 1-2 minutes before serving.