Does anyone have a recipe for Miso Soup they want to share???

I have a recipe on my website. It was given to me by another website on a recipe exchange so I haven't tried it to see what it is like, but it sounds lovely. http://www.recipesforvegans.co.uk/misonoodlesoup.html

3rd time trying!!! 1 tblsp miso 1 Cup boiling water a few tiny cubes of tofu a few slice scallion You can add also 1 tbsp seaweed soaked in water 10-15 minutes tiny carrot sticks shredded cabbage leaves steamed spinach Place the miso in the serving bowl. Add about 1/4c of the boiling water and stir to make a uniform paste. Stir in remaining water plus all the remaining ingredients. Serve immediately. For more servings, multiply ingredients, do step 1 in advance, and divide it into serving bowls, adding step 2 just before serving Hope this is one you can use!!

Miso Soup with Tofu Recipe INGREDIENTS: 3 1/3 cups dashi soup stock 1/2 tofu 3-4 tbsps miso paste 1/4 cup chopped green onion PREPARATION: Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Scoop out some soup stock from the pan and dissolve miso in it. Return the soup in the pan. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in. *Makes 4 servings

here are some recipes for you Miso Shiru Soup A very traditional Japanese soup 5 cups dashi (recipe following) 2 tablespoons miso (red bean paste) 4 ounces firm tofu, cube into 1/2 ' cubes 2 green onions, sliced diagonally 2 mushrooms Dashi Ingredients 6 cups water 1 piece kelp (2 inch square) 3 ounces bonito tuna or 3 tablespoons dried bonito flakes ----------Makethe dashi---------. Bring water to a boil. Wash Kelp under cold water tap. Add to water when it comes to a boil. Stir and let boil 3 minutes. Remove kelp from the water and add the bonito. Allow to come to boil and remove from heat immediately. Let it settle for a few minutes. Strain off the bonito and set aside for whenever you need the dashi. ---------Makethe Miso Shiru-----------. Bring the dashi to a boil. Mix a little hot liquid with the bean paste, stirring until smooth. Pour mixture back into the saucepan, stir well. Add tofu and return to boil. Simmer for a few seconds only. Ladle into bowls and garnish with green onion and a slice or two of mushroom. here is another recipe Miso Soup With Shiitake Mushrooms and Tofu Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it. 1/2 pint water (with or without a small amount of vegetable stock) 2 shiitake mushrooms 1 scallion 1 tablespoon miso (I use barley miso) 1 ounce firm tofu, diced Slice Shiitake mushrooms. Slice up green part of scallion, to garnish later. Bring water (with stock if desired) to boil. Stir in miso paste and mushrooms. Lower heat, simmer for 5 minutes. Pour into serving dish, add tofu, sprinkle scallion on. Serve immediately. here is another recipe Miso Mushroom Soup from fine cooking, this is really quick and simple to make. this can easily be doubled or tripled. if you don't like tofu then omit it- you can add cooked beef, chicken- use your imagination. 2 dried shiitake mushrooms 1/2 cup fresh spinach leaves 1/2 cup medium silken tofu 3 cups cold water 2 1/2 tablespoons dark miso (red or brown) 2 tablespoons scallion tops, sliced 1/2 teaspoon toasted sesame oil combine water and mushrooms in a saucepan, bring to a boil. remove from heat, remove mushrooms. cut off stems, discard, slice caps thinly. return to water, bring back to simmer and cook 15-20 minutes. add spinach and tofu, simmer for 1-2 minutes. remove from heat. in a small bowl combine miso with 2 tbsp of broth and mix well. stir into soup. sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil. hope you liked it