Tofu and Wakame Seaweed Miso Soup

3 cups (720 ml) dashi soup stock (for our purposes 1 cup is equal to 240 ml)
3 tbsp Hikari Miso's miso
½ package soft tofu (approx. 5 oz or 150 g)
1 tsp dried wakame seaweed (sold at most Asian markets and natural foods stores)
½ cup or more chopped leeks or green onions

Pour dashi soup stock into a pot and place it over high heat.
Once dashi stock comes to a boil, turn heat down to low and stir in and dissolve the miso.
Cut tofu into 2 cm/3/4-in. cubes and cut wakame seaweed into about 2 cm/ ¾-in. square; then put them into the soup. You can avoid crumbling the tofu by sliding it into the pot directly from the cutting board.
Turn off the heat once the tofu starts to move but before they start to float.
Serve in a soup bowl. Top with chopped onions.