IMHO you should start from ichiban dashi
(clear broth made from konbu and bonito flakes.

Then add red miso, some cubes of Japanes tofu
(NOT FRIED) and some spring onions.

Use sansho pepper (if you like) at the table.

Philippe



"Nikolaas Debeuf" > wrote in message
...
> Hi again,
> Thnx for the multi-tips!
> I'm beginning to understand the miso soup!
> So now I' ve got : middle type of miso, green
> spring onion, some Dashi made of Bonito flakes and
> seaweed, some Wakame too, I've got the age fried tofu and
> I'm using the ginger and garlic for some other dish.
> I think everyone will like this miso soup!
> I now understand that miso soup is made of simple but
> good ingredients. From here on, I could make a new soup,
> based on the miso soup. I'm thinking about some lemon grass,
> but don't know if it will go with the miso taste.
> I'm getting back to my lab, thnx again!
>
>
> :: ^-^ :: digibudi, "make food, not war"
>
>