This easy miso soup recipe makes four small servings of soup.
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Using a saucepan, bring the dashi stock to a boil on the stovetop.
Chop the tofu into small cubes and add to the stock, turn the stock down to simmer and cook the tofu for 5 minutes.
Transfer a ladle of stock into a bowl and dissolve the miso into it, then transfer back to the soup pot and stir in gently.
Shut off, stir in the green onion and wakame.
TIP: Once you add miso, don't boil the broth again.