Miso soup is good for you. It's delicious and easy to prepare. I've made this simple version but it can be enriched by your own additions. I prefer using the milder flavored white miso or yellow miso. The darker misos are rich, salty and add deeper color. Dark miso makes a good base for robust soups. Miso recipes often call for dashi, which is a fish broth or dry flavoring made from bonito flakes. Dashi is sold in asian markets. When I made this particular soup, I didn't have any dashi in the pantry, or fish bones, or bonito flakes--nothing that resembled fish. I improvised. Here is my version.
9 cups of chicken stock
14 oz of white miso
2-3 tsp of sriracha, a Thai hot sauce ( more if you like it really spicy)
1/2 lb of shitake mushrooms sliced and stems removed
1 lb of medium tofu diced
1 bunch of green onions
2 tsp of tamari soy sauce
In a medium soup pot, bring the chicken stock and mushrooms to a boil. Turn the heat down to a simmer and whisk in the miso paste. Add sriracha, tamari, tofu and green onions. Cook for about 4 minutes, and the soup is done. Adjust the seasoning if needed. This light, easy, and healthy soup is packed with protein. If you have dried dashi, add 2 tbsp to complete the soup.