Directions

1. Fill a small bowl with water and add wakame seaweed. Let sit for 20 minutes to soften.
   
2. In a medium pot over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu and wakame seaweed then bring to a boil.
   
3. Add green onions to the soup and simmer gently for 2 to 3 minutes before serving.