In a saucepan over medium high heat, combine dashi granules and water. Bring to the boil, reduce heat to medium and whisk in the miso paste. Stir in tofu and spring onions. Simmer gently for 2 to 3 minutes before serving.
Saute onion and garlic in soup pot until translucent
Add miso and 2 cups of water. Let simmer 10 minutes.
Add potatoes and 4 cups of water.
Let boil until potatoes are soft. Add kale.
Add kelp, to taste. Be Careful! Too much will ruin the soup.