Boil Water: Add 3-4 cups of water to a pot and bring to a light simmer.

Dissolve Dashi: Stir in the dashi powder until fully dissolved.

Incorporate Miso: Place the miso paste into a fine-mesh strainer and submerge the bottom of the strainer into the water. Use a spoon to press and circulate the miso until it dissolves smoothly into the broth (this prevents clumps).

Add Toppings: Add the dried seaweed and the cubed soft tofu to the pot.

Finish: Garnish with sliced green onions and serve immediately.