1: Cut tofu into small bite size cubes. Set aside.
2: If needed, roughly cut dried seaweed. If yours is already chopped, skip this step.
3: In a pot, add ¼ cup water, 1 tsp hondashi powder, dried seaweed, and tofu. Bring this to a boil, then reduce heat and simmer for 3 minutes.
4: After 3 minutes, add your miso paste and immediately turn off heat. (Note: you can strain your paste so it's not grainy—this is preference. I did not strain.)
5: Then add chopped scallion and enjoy.
