3 ounces dried soba noodles
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
a handful of watercress or spinach, well washed and stems trimmed
2 green onions, tops removed thinly sliced
a small handful of cilantro
a pinch of red pepper flakes

You can take miso soup in a thousand different directions depending on how you are feeling, what's in season at the markets, or the time of year. I tend to use lighter miso pastes in warmer months and the darker ones when I'm after a heartier, more substantial soup - sometimes I do a blend of two pastes. In place of the water you can certainly experiment with different broths, or even tea. And while this version incorporates noodles and tofu, you could certainly do all sorts of variations with sautéed vegetables. A tiny drizzle of toasted sesame oil is often a welcome addition, and mushrooms are a natural fit as well. Also consider seaweed, shichimi togarashi, yuba