1. Soak the dried mushrooms in hot water for about 10 minutes until softened.
2. In a separate bowl, soak the dried wakame seaweed in cold water for 5 minutes to rehydrate.
3. Boil water in a pot and add the bouillon cubes to create a flavorful broth base.
4. Add the miso paste to the broth and stir well to dissolve.
5. Cut the tofu into small cubes and add them to the broth.
6. Slice the onion and sweet potato thinly, then add them to the soup.
7. Drain the soaked mushrooms and wakame seaweed, then add them to the pot.
8. Cook the udon noodles according to package instructions in a separate pot.
9. Once the noodles are cooked, drain and rinse them under cold water.
10. Add the cooked udon noodles to the soup and let everything simmer together for a few minutes.
11. Season the soup with soy sauce to taste.
12. Serve the Udon Miso Soup hot, garnished with crispy wonton strips on top. Enjoy!