Prep ingredients as instructed above.

Start the soup base: In a small saucepan, combine water and kombu over medium heat. Warm for about 5 minutes, then remove kombu just before boiling.

Sauté aromatics and veggies: Add scallion, celery, broccoli, and carrot to the hot broth. Simmer for 3–4 minutes until slightly tender.

Add chickpeas and tofu: Stir chickpeas and silken tofu into the soup. Simmer for another 1–2 minutes.

Add miso paste: Reduce heat to low. In a small bowl, dissolve miso paste in a few spoonfuls of hot broth, then stir it back into the pot (do not boil miso).

Add greens and finish: Stir in spinach or bok choy (if using) and sliced scallion. Cover and remove from heat for 1 minute to wilt.

Toast & assemble: Toast the bread. Spread each slice with butter and jam or preserves.

Serve the soup with toast and orange juice.