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For more depth, try adding small pieces of tofu or spring onion. YUM!
500ml boiling water
2 dried shiitake mushrooms
1 large handful seaweed
4 tbsp white miso
2 tsp soy sauce
Put the miso and ½ cup of boiling water into a coffee plunger. Whisk to soften and break up the miso. Add the shiitake, seaweed and remaining water. Give it all a quick stir and allow to stand and infuse for 5 minutes before plunging. Season the remaining soup liquid with soy. Serve hot but not boiling. Serves 2
See more at http://www.guardian.co.uk/lifeandstyle/video/2011/jan/16/miso-soup-recipe-video
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