My own variation Miso Soup Recipe

1) [Why I say Roasted Sweet Potatoes, and Roasted Regular potatoes you don't want starch you want firm taste right so best toast or roast them up in oven or in pan so when cook then up in water they won't break down. For me we had the chopped sweet potato, and chopped potato and put in toaster oven and take it out put in boiling water that way stays firm but becomes soft not break down potato.]

2)Add water to pot, get to boil add dashi, then add sliced carrots, save for later for decor at end.

3.) cut up tofu, bite size they go quick in miso for some reason. *Nappa I only used little bit it. Some other variations I used Spinach and Collard, depending how I cut it prior or how received it, normally spinach you have sniff it spinach if still smells fresh use it, if smells like trash pick between good bits, my goats still love that stuff, even when going, I have no idea why. Collard when first purchase it, wash, cut, and bag it, but pre-cut strips you have cut it again find good bits aka Top bits.

4). I added miso by tongs because normally if add by ladle it would get stuck and make vegetable get wimpy or break down...Miso paste being administered should be done when soup is on either on low heat or off. Not so if your making soup for perfectionist...

5) heat up should be only because rewarming it be hot enough to add seaweed you sprinkle it in or not depends on other people you are serving. Or if small one pot for yourself its recommend you leave it out.
Sprinkle away in your own bowl stopping only when you feel like if you don't have seaweed you can always use those instant packet dry ones and use it until get one.

6) * You can if you put in refrigerator after eat it and enjoy it put in and have next day I recommend putting in microwave don't have it keep in pot. reheat it on low until steam and use the testing bowl see your preference of good enough.
for those who do have microwave if 55 seconds to 1 minute.