This recipe is good for 3-4 people, and can also be easily modified (doubled or halved etc) to serve as many as you like.

4 cups water
1 package (approx .35 oz) of Dashi Soup Stock (see below for description and availability)
3-4 tbsp Miso Paste (see below for description and availability)
3-4 strands of Green Onion (highly recommended)
1/2 package of medium-firm Tofu (optional)
1/2 teaspoon of Seaweed (optional, see below for description and availability)
4 slices of Kamaboko (optional, one slice per bowl and can be purchased at any Japanese market)
1/2 cup of Daikon (a.k.a. Japanese Radish, optional and can be purchased at most grocery stores)

Bring water to a boil, add one full pouch of dashi. Reduce heat.

Add miso paste. I find this easier to dissolve using a small coliander and spoon (see image). You can add 3 or 4 tbsp but do this to taste as some like their soup saltier or stronger than others.

Add green onion, tofu, seaweed or daikon (if you are adding any of these ingredients) and leave on medium heat for 8-10 mins. If you are not adding any of the optional ingredients listed above, your soup is ready to be served (see it only took 5 mins!).

Pour soup into japanese soup bowls (or any bowl you wish) and garnish with the kamaboko. Some restaurants serve their soup with tempura flakes. Be daring and try something fancy!

Serve and enjoy! Your guests will be impressed!

Note: Miso can be kept in the freezer and can be stored for a long time. Miso won't actually freeze, so you can easily spoon out as much as you like each time you make miso soup! Please also note that the miso provided by Amazon is in packages of four, and that will make ALOT of soup. One package lasts my family many months.