This miso soup comes together quickly once you have all ingredients prepared. The key to perfect miso soup is to avoid boiling the miso paste, which preserves its delicate flavor and nutritional benefits.

1. Step 1: Don't allow the broth to boil vigorously as this can affect the delicate flavor.

   In a medium saucepan, combine the water and dashi granules. Bring to a gentle simmer over medium heat, stirring to dissolve the granules completely.

2. Step 2: Adding mushrooms enhances the umami flavor of the soup.

   Add the sliced shiitake mushrooms (if using) and the white parts of the green onions to the broth. Simmer for 2 minutes to soften.

3. Step 3: Never add miso directly to boiling liquid as high heat destroys its flavor and nutritional benefits.

   Place the miso paste in a small bowl. Ladle about 1/2 cup of the hot broth into the bowl and whisk until the miso is completely dissolved with no lumps.

4. Step 4: Keeping the temperature below boiling preserves miso's probiotic benefits and delicate flavor.

   Reduce the heat to low. Pour the dissolved miso mixture back into the pot and stir gently to combine. Do not allow the soup to boil after adding the miso.

5. Step 5: Wakame expands significantly when rehydrated, so a little goes a long way.

   Add the drained, rehydrated wakame seaweed and the cubed tofu to the soup. Simmer gently for 2 minutes to warm the tofu through.

6. Step 6: Different brands and types of miso vary in saltiness and intensity.

   Taste the soup and adjust the flavor if needed by adding a bit more dissolved miso paste for a stronger flavor.

7. Step 7: Miso soup is traditionally served in small bowls as part of a larger Japanese meal.

   Ladle the hot soup into individual serving bowls and garnish with the green parts of the sliced green onions.

Serve this miso soup as a starter to a Japanese meal, or pair it with steamed rice and a simple protein for a light, satisfying lunch. Leftover soup can be refrigerated for up to 2 days, though the flavor is best when freshly made.