A few weeks late but here’s what I made…surprisingly very similar (albeit a little less salty) than the miso soup you’d get at a Japanese restaurant. Probably the most time consuming thing is to locate the ingredients but the preparation is very straightforward. Very fortunate living in Vancouver we’ve got a chain of Asian supermarkets called T&T…was able to get all the required ingredients there.
The soup was a 2 part process, making the dashi (the broth) and then the soup itself.
Part 1 – Dashi recipe can be found here at epicurious.com
Part 2 – The miso soup recipe itself.
Note the quantities produced from both recipes don’t quite match up, so make sure to review and adjust the ingredient measurements before starting the entire process.