I'm so glad I found this recipe for Miso Soup.
I have a tendency to not make alot of effort when I make a recipe just for myself;
I was just warming the paste in water, basically. But this gave me permission to fancy it up a bit.
This comes with a nicely written article from NATURAL NEWS
Traditional Miso Soup Recipe
5-inch strip wakame (sea vegetable), or 2 teaspoons dried wakame
1 large onion (about 1 cup)
4 cups purified water
2 to 8 Tablespoons light miso depending on the richness desired
Soak the wakame in water for 10 minutes and slice into 1.5 inch pieces.
Thinly slice onions.
Put water, onions and wakame in a saucepan and bring to a boil.
Reduce heat and simmer for 10-20 minutes, until tender.
Remove 1.5 cups of broth from the saucepan and place in a bowl.
Allow water in the bowl to cool a bit and add the miso, mixing it into the water (the water should be cooled to a temperature of 105 degrees or lower so the beneficial microflora and enzymes in the miso remain in tact).
Turn off heat, allowing the remaining water in the saucepan to also cool to 105 degrees or below. When it has cooled, add the miso broth to the soup in the saucepan. Add chopped parsley, green onions, ginger or watercress for garnish.
This is a vegetarian version of miso soup. Dried bonito fish flakes found in Asian markets can be added to this soup to make a more substantial broth. Simmer one tablespoon of bonito flakes in the soup water for 10 minutes and strain.