I only ever used to eat miso soup when I went out to dinner. There was something mysterious about it that made me think I could never make it at home. Something that had to with the fact that I had no idea what exactly miso was. Looking it up online didn’t help. According to Wikipedia, it’s made by fermenting rice, barley and soybeans with salt and a special kind of fungus. Definitely not something I can imagine doing in my kitchen. But that was before I realized you could buy miso paste at the grocery store.  I’m now in love with making miso soup myself­—and, unlike in a restaurant, at home you can be creative and tweak the soup to your liking. So far I’ve only gotten as far as making this recipe from the website, 101 Cookbooks, and if it’s the only miso soup I ever get again, I’ll be happy. It’s really more than just miso soup—it’s loaded with hearty, nutty soba noodles, tofu, and fresh spinach, cilantro, and sliced scallions. The result is a meal that’s fresh tasting and totally satisfying.  The exact recipe is here.