To CookPour dashi stock into a pot, add in kabocha and onion, and bring to a boil. Reduce heat to low and simmer for 10 mins or until kabocha has softened but is still firm in texture.Stir through miso paste until fully dissolved, and then increase heat to medium.Add in dried wakame seaweed and silken tofu, and stir through gently. Turn off heat once soup is boiling.To serve, ladle soup into bowls and sprinkle over spring onion.