Bring 2 cups of water to a gentle simmer in a medium saucepan over medium-high heat.

Whisk in the vegan dashi powder and add the dried wakame seaweed; simmer for 1 minute until seaweed is fully rehydrated.

Add the cubed silken tofu and cook for an additional minute until the tofu is heated through.

Remove the saucepan from the heat source to prevent boiling the miso, which can destroy its probiotic benefits.

In a small bowl, combine the miso paste with 2 tablespoons of the warm broth and whisk until a smooth slurry forms.

Stir the miso slurry back into the saucepan until fully incorporated and the soup is uniform.

Divide into bowls and garnish with sliced green onions before serving immediately.