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Put water and dashi packet in a medium pot. Turn on the heat to high.
While you wait for the water to boil, slice tofu into small cubes and prepare your green onion.
When water is boiling, bring heat down to medium and simmer for 3 minutes.
Remove dashi pack from the water and discard. Add tofu to your pot of dashi. Turn off the heat. Your dashi should still be very hot. If you added a lot of cold tofu, you may need to keep your dashi on the heat until it comes back up to almost boiling.
Dissolve 3 tbsp of white miso paste into your dashi. Taste your soup and add more miso as needed.
Scoop miso soup into small bowls (one serving is a little under one cup) and garnish with the chopped green onions. Serve immediately. Leftover miso soup can be kept in the fridge for up to two days, but it tastes best fresh.