Use a sharp knife to cut the tofu into 1 cm cubes. Slice the spring
onion diagonally into 1 cm lengths. Using a wooden spoon, combine the water and dashi granules in a
small pan, then bring the mixture to the boil. Reduce the heat to medium, add the miso and mirin and stir to
combine, being careful the mixture does not boil (overheating will
result in the loss of miso flavor). Add the tofu cubes to the hot stock and heat, without boiling, over
medium heat for 5 minutes, until the tofu is warmed thorough. Serve in individual soup bowls, garnished with the spring onion.