- Pour dashi stock into a pot, add in kabocha and onion, and bring to a boil. Reduce heat to low and simmer for 10 mins or until kabocha has softened but is still firm in texture.
- Stir through miso paste until fully dissolved, and then increase heat to medium.
- Add in dried wakame seaweed and silken tofu, and stir through gently. Turn off heat once soup is boiling.
- To serve, ladle soup into bowls and sprinkle over spring onion.