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Add 2 c boiling water (I like using an electric kettle) to 2 tbsp wakame and stir for 10 seconds to make sure all the pieces can hydrate without sticking together. When in doubt, add more water so there's more room for the seaweed to spread out and evenly hydrate.
Let it soak for about 3 minutes until fully hydrated, then strain, and set aside.
Pour 4 c water into a medium pot, add 2 tsp dashi granules and bring to a boil on high heat.
Once the pot is boiling, reduce heat to medium-high, add ½ lb silken tofu and all the rehydrated seaweed. Gently stir and wait until the pot just reaches a boil, then turn off the heat.
Add 3 tbsp miso to a strainer and lower it into the pot. Use a spoon to mix the miso into the broth. The strainer helps you dissolve the miso without having to chase it around the pot, and without breaking any tofu. You can also do this in a ladle, or a bowl on the side using a scoop of the broth in the pot.
Scoop out into bowls, garnishing each bowl with a big pinch of scallions just before serving.