I think miso must be one of my favorite soups of all times. I love the unique, fresh, flavors, and it makes a perfect appetizer or light meal. I bought a tub of miso a while back, but kept forgetting it at my friend's house, so when I finally reacquired my miso paste, I was excited to make a big batch tonight. I mostly followed the recipe from The 30 Minute Vegan's Taste of the East, but tweaked it to my own liking a little bit too.
I won't give away all their published secrets, but I will tell you what I did differently. The book and most other recipes I found online call for dashi stock, but I'm poor and lazy, so I used vegetable broth, and I think it turned out just fine. I also used more tofu than it called for, and added strips of nori as well- hint: use scissors instead of a knife on nori sheets. It's way easier!
Maybe a little sodium-heavy, but honesty, I was craving it, and it was so worth it! In the book, the nori sheets were an optional addition, but it wouldn't have been as good without it. It was also nice that the recipe made a ton of soup, so I froze a little, and packed a portion or two for lunch this week. If I can figure out how to cut back on the salt a little, I will happily made this soup on a weekly basis. Not quite as good as the restaurants, but still tasty and satisfying! :)