To make miso soup, start by bringing 4 cups of water to a boil. Add 1 piece of Kombu seaweed that is about 3 inches by 3 inches (it best to rinse the seaweed first in cold water). Reduce heat and simmer covered for 20 minutes. Remove from heat and add a small handful of dried Bonito (dried, fish shavings). Let sit for several minutes then strain. Put 2 teaspoons (or more depending on taste preference) of miso paste in a bowl. Mix in one cup of the base that you have prepared and add a small pinch of Wakame seaweed. All of these ingredients - Kombu seaweed, Miso paste, Bonito, and Wakame seaweed - are available at an Asian market.
