My mother was Japanese, born and raised in Japan. Miso soup always starts out with a dashi base. The easiest to find and use is "Hondashi". Found in the Asian section of most markets and always in Asian markets. Add to boiling water - about 1 tsp to 1 cup boiling water, stir to dissolve. Then adjust to your own taste. I don't use barley miso, only soybean miso either Shiso Miso or Aka Miso. You can add whatever you want to your soup. My mother used whatever we had on hand. If your greens take a bit longer to cook, I suggest you partially cook them in the boiling water before you add the Hondashi. Miso is a thick paste consistency so I like to take a ladle of the boiling water and stir in my miso to melt and then add it back into the pot. Miso soup naturally separates so you might have to give your soup a little stir as you eat. I say experiment with what you like for add-ins. If you want, start with the "traditional" recipe but then make the recipe your own. If it tastes good to you, then it's your "traditional" recipe.

One of my fair favorites. I thickened and sweetened some pureed strawberries and raspberries for two dipping sauces. Two of my favorite foods combined - funnel cakes and fruit. Thank you so much for sharing.

This is a very good quickie version. For those looking for a roll that stands up to the au jus - I love to use a good sourdough roll. I split it and put just a touch of margarine or butter and pan toast it on the cut side - then add the fixins ending with the cheese and under the broiler to melt the cheese.