Cut the cabbage into bite-sized pieces. Slice the carrot thinly, about 1/2 inch (1 cm) wide. Thinly slice the onion.

Blanch the fried tofu in boiling water briefly to remove excess oil. Let it cool, then cut it into quarters, stack, and slice thinly. Squeeze out excess water.

Bring the water to a boil in a pot and add the dashi granules. Add the prepared vegetables and tofu. Cook until the vegetables reach your desired tenderness, then turn off the heat and dissolve in the miso. Your soup is ready to serve.