Miso Shiru

• 4 cups [960 ml] soup stock (mushroom, chicken, vegetable, or traditional Japanese dashi all work)

In a large saucepan over medium heat, bring the stock to a simmer. Stir in your choice of protein or vegetables and cook until they are warmed through, 2 to 5 minutes. Remove from the heat (this is essential) and whisk in the miso paste until it is completely dissolved.

Evenly divide the soup among four bowls and serve immediately, topped with the ginger and green onion garnish.