Begin by adding 8 cups of water to a medium pot and place it over high heat. Bring the water to a rolling boil, which should take about 5-7 minutes.

Once the water reaches a boil, reduce the heat to low, and stir in 4 tablespoons of white miso paste, 1 tablespoon of chicken bouillon paste, and ½ teaspoon of dashi powder. Mix thoroughly until everything is fully dissolved.

Carefully cut 12-16 ounces of silken tofu into ½-inch cubes, then gently add them to the pot. Increase the heat slightly and let the soup simmer for about 5 minutes.

While the soup simmers, finely chop several scallions and place them aside. In a separate bowl, whisk together 3 eggs until well combined.

Slowly pour the beaten eggs into the pot in a circular motion. Allow the eggs to cook gently for about 1 minute.

Sprinkle the chopped scallions into the soup and gently stir. Cook for an additional 1-2 minutes until the scallions soften.

Ladle your Easy Miso Soup into bowls and serve hot.