Shawn asked for soup recipes from around the world
Start water to boil.
Mix in a spoonful or four of miso paste. I like the strong-flavored aka or 'red' miso paste.
Add chopped scallions, mushrooms, soft tofu (added by me) and/or kombu seaweed.
When the miso paste is completely dissolved, remove from heat and dissolve in about a teaspoon of instant dashi powder.
My grandmother would sometimes boil up a big pot of clams and then make miso soup using the clam stock. She also didn't use instant hondashi -- she kept dried, moldy fish hanging on the kitchen wall, and she'd scrape the moldy fish flesh straight into the soup pot. Good stuff before and after a bike ride.Because of the dead-fish flavor, Japanese miso soup typically is not vegetarian. Link to his post.