Cut the tofu into 1 cm cubes. Slice the
scallions into 1 cm lengths. Use a small pan to mix the water and dashi
granules, then bring to the boil. Reduce heat to medium, add the miso
and mirin. Stir to mix and ensure that the mixture does not boil or
overheated. Add the tofu cubes to the hot stock and heat, without
boiling, over moderate heat for about 5 minutes. Serve to the diners in
individual soup bowls. Garnish with some cut scallions.