In a large saucepan, bring 4 cups of water to a rapid boil over medium-high heat. Add 1 teaspoon of hondashi powder, then toss in ¼ cup of wakame seaweed and 8 ounces of cubed tofu. Simmer for about 3 minutes until the wakame rehydrates and tofu warms through.

Turn off the heat to prevent cooking the miso. In a small bowl, scoop out 4 tablespoons of miso paste and mix it with a small amount of the hot broth to ensure a smooth consistency before adding it to the pot.

Gently stir in sliced green onions into the broth to add freshness and flavor. Substitute with scallions or chives if preferred.

Ladle the warm soup into bowls and enjoy hot, taking a moment to admire the inviting colors before savoring every delicious spoonful.