See the section above for making kombu dashi. It’s not necessary, but it will add a lot of flavor and nutrients to this soup.
Bring the water (or broth) to a boil. Add in the tofu and dried wakame and turn off the heat. Allow the soup to cool slightly while you mix the miso paste.
To add the miso paste to the soup, remove 1 cup of broth from the pot. Mix the miso paste into the cup of broth until it’s fully dissolved.
Stir the miso into the cooling soup. Garnish with spring onions and serve!
I realize that specialty Japanese ingredients aren’t sitting around in everyone’s pantry. If seaweed isn’t your thing, then skip the kombu broth and wakame, and just use 4 cups of vegetable broth instead.