Trim the roots of the pea shoots and chop them into 2cm pieces. Reserve a small amount for garnish. Slice the green onion diagonally into 5mm pieces. Cut the tofu into 1.5cm cubes.

In a pot, heat the water and dashi powder until boiling. Add the green onion, cover, and simmer on low heat for 2 minutes. Then, add the tofu and bring to a gentle boil.

Dissolve the miso paste into the soup, then add the pea shoots. Heat until just before boiling.