Miso Soup

2 tsp (or to taste) miso paste 1 bag Dashi fish stock (the bags, not the loose kind) 6 cups water 1/2 cup cubed soft tofu 2 long strands seaweed, chopped small (if salted, soak 20 minutes beforehand) 4 mushrooms, sliced 1 green onion, chopped Boil your water and add dashi. Cover and let simmer 10 mins with the mushrooms and green onion. Whisk in miso paste. Add tofu and seaweed and heat through.