Place wakame in a fine-mesh sieve and soak in some cold water for 10 minutes.
Combine 4 cups water and dashi granules in a saucepan and bring to a boil over medium heat. Add miso paste and whisk to dissolve. Add wakame and simmer for 3 minutes.
Divide tofu between 4 serving bowls. Ladle miso soup on top and garnish with green onions.
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