Step 1

Put the sliced onions, water and dashi granule in a pot and bring to a boil. Lower the heat, cover and cook for 10-12 minutes, until the onions are tender.

Step 2

Place the miso paste in a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste with chopsticks until it has fully dissolved.

Step 3

Turn the heat off and serve. Sprinkle a little ichimi for heat.