Heat the water in a pot to a boil, then add hondashi powder, wakame seaweed pieces, and tofu cubes.

Bring the soup back to a boil and then reduce the heat to a high simmer. Let it cook for about 3 minutes or until the wakame seaweed is fully rehydrated and the tofu is heated through.

Turn off the heat. Using a fine strainer, scoop some soup and dissolve miso paste into it, then slowly pour it back into the pot while stirring to avoid lumps.

Add the thinly sliced green onions to the soup for flavor and garnish.

Serve the miso soup hot.