A Japanese soup broth made according to the below recipe:

4 cups water
2 teaspoons dashi (dried kelp and fish) granules or powder
3 tablespoons miso paste
8 ounces silken tofu
2 scallions (green onions)

Mix the powder and the water. Bring to boil. Reduce the heat and whisk in paste. Cut the tofu into cubes and the scallions diagonally and add to broth. Let simmer 2-3 minutes before serving.