Can someone give me the recipe for a plain Soon Tofu Miso soup recipe?

I ate at a Soon Tofu restaurant and every time you order like a Korean BBQ beef, they will give this miso soup with a soft tofu and green onions, that's it. It does not taste anything like the Japanese miso tofu soup. My kids love this soup and would like to make for them. Can someone give me the recipe please?Can someone give me the recipe for a plain Soon Tofu Miso soup recipe?
Ingredients:





3 cups dashi soup stock


1 block tofu


3-4 tbsps miso paste


1/4 cup chopped green onion





Preparation:





Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in. Can someone give me the recipe for a plain Soon Tofu Miso soup recipe?
Korean Bean Curd (Miso) Soup --








';This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions.';














INGREDIENTS


3 1/2 cups water


3 tablespoons denjang (Korean bean curd paste)


1 tablespoon garlic paste


1/2 tablespoon dashi granules


1/2 tablespoon gochu jang (Korean hot pepper paste)


1 zucchini, cubed


1 potato, peeled and cubed


1/4 pound fresh mushrooms, quartered


1 onion, chopped


1 (12 ounce) package soft tofu, sliced











DIRECTIONS


In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.








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Miso Soup --





';Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.';

















INGREDIENTS


2 teaspoons dashi granules


4 cups water


3 tablespoons miso paste


1 (8 ounce) package silken tofu, diced


2 green onions, sliced diagonally into 1/2 inch pieces











DIRECTIONS


In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving