In a medium saucepan, with a lid, bring the stock to a boil. Reduce the heat to medium-low.
Put the miso in a soup ladle and lower the ladle into the hot stock. Lift the ladle up, filling it halfway with the hot stock. With a spoon or pair of chopsticks blend the miso into the stock until it has dissolved into a smooth paste. Lower the ladle back into the stock and stir the softened mis