Bring water, dried seaweed and dried mushrooms to a boil.

While miso soup base is coming to a boil, slice chicken breasts into 1/2 inch slices, chop tofu into small cubes, and chop carrots.

After soup base has boiled, add in miso paste, hondashi, egg noodles, sliced chicken, chopped tofu and chopped carrots. Make sure miso paste and hondashi dissolve in soup evenly. Boil for an additional 5 minutes, or until chicken is thoroughly cooked.

Remove from heat and garnish with chopped green onions.