Over medium high heat, bring Dashi Broth and wakame seaweed to a boil. Turn heat down, add bok choy and mushrooms and allow vegetables to simmer in hot Dashi for about 5-8 minutes. Add miso paste and stir. Serve in individual bowls and place the tofu eyeballs on the bok choy so that they stay afloat. Garnish with a few nori spiders and green onions and eat!