You can vary the kinds of miso you use, or combine different kinds. In fact, you can vary just about everything with this recipe! I usually aim for 2 main ingredients plus a garnish, in addition to the dashi and miso. Some other ingredients I especially like include thinly sliced carrot or daikon, cut into seasonally-appropriate shapes with mini-cookie cutters (like flowers or leaves), thinly sliced mushrooms, enoki-take mushrooms, wheat gluten (available in small balls or other shapes at Asian groceries), and sansho pepper. The wakame, tofu, and green onions are our favorite, though.
- Place water and dashi granules in a small saucepan. Bring to a boil and stir until dashi is dissolved.
- Add wakame and simmer until wakame is rehydrated (about 3-5 minutes).
- Meanwhile, place tofu in 4 small bowls (preferably Japanese soup bowls that have lids).
- When wakame is tender, remove soup from heat. Place miso into a small, shallow bowl or dish and add a small amount of broth. Blend into the miso. Repeat until miso mixture is somewhat runny and well mixed with the broth.
- Add miso to soup and stir. Return to heat briefly just until very hot (do not boil miso).
- Pour over tofu in bowls, garnish with green onion, cover and serve immediately. Miso soup should be served very hot.