Abigail can't get enough of Miso Soup when we order it at restaurants. I figure I can probably make it myself, as there appears to be very few ingredients. Doing some searching, I found this recipe, which I liked.

8-inch piece of wakame seaweed
8 ounces tofu
4 cups Hon-Dashi
3 Tablespoons red miso

Soak the wakame in water for 15 minutes; rinse and drain; cut into 1-inch pieces. Cut the tofu into small, bite-sized cubes. Bring the dashi to a boil,then reduce to a simmer; add the wakame and tofu and simmer for 1 minute.

Dip out some of the hot dashi to whisk with the miso, then strain it back into the soup...and remove from the heat before it comes to a boil.

"What is miso? It's a fermented bean paste that actually comes in lots of different kinds, each with its own aroma and flavor, color, and texture, but all are made the same way--smashing boiling soybeans and letting them ferment with wheat, barley, rice, or injected yeasty mold. Then the miso "matures" for months--or even up to 3 years. Red miso is made with barley and is savory and good for winter soups. Rice mold misos are yellow, relatively light and sweet. The third type is made with bean koji and is dark and thick. Miso can last up to a year in the fridge."

Note: Recipe and info from http://www.soupsong.com/sjapan.html