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Slice and cube the block of soft tofu.
In a medium pot, bring water to a simmer over medium-high heat.
Add the dashi powder to the water and stir until it dissolves.
Place the miso paste into a fine-mesh strainer. Lower the strainer into the pot and use a spatula or spoon to press the paste through, dissolving it into the broth.
Add the dried seaweed directly into the pot.
Gently add the cubed tofu to the soup.
Top with chopped green onions.
Stir gently to combine and serve immediately.

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