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Combine the instant dashi with 4 cups of water in a medium pot. Bring to a gentle boil over medium heat.
Reduce the heat to low and let the broth simmer.
Place 3 tablespoons of red miso paste in a mesh strainer. Dip the strainer into the hot broth and use a spoon to dissolve the miso by stirring it against the mesh. This ensures the miso is smooth and fully incorporated without clumps.
Stir in the dried wakame, soft tofu cubes, and sliced green onions.
Notes: Feel free to add whatever vegetables you want! Daikon, enoki mushrooms, carrot, spinach, and napa cabbage are all great options.
Note: Miso paste and dashi granules are naturally high in sodium, making this soup a bit higher in sodium than some other broths. If you’re watching your sodium intake, try using less miso paste and dashi. You can also dilute the broth by adding more water without losing too much flavor.