Whenever I see Maud's miso soup I want some

The title says it all. Every time I see miso soup over at Food Feud, I want some. I finally acted on my cravings and I realized if I'm not trying to be fancy, I can go from wanting soup to having it in about 10 minutes. I just stir-fry some fast-cooking greens like bok choy, a few mushrooms, some thinly sliced carrots, tofu and maybe green onions added at the end. Add water to the wok and heat to a simmer. Purée miso with a little of the warm water from the wok (I usually use a glass measuring cup), continuing to add water a little at a time until the miso is completely dissolved, then add it back into the pot and simmer for a minute or two. A tiny splash of rice vinegar or mirin, any additional seasonings you may want, and you're done.
I also added some leftover rice noodles. The amount of miso you add is dictated by personal taste but one teaspoon per cup of liquid is a good starting point. The type of miso will make a difference, with the darker ones being more intense and salty, and the lighter, mellow misos being less so.

The best miso soup may involve making a traditional dried shiitake and/or kombu stock, but here's a little secret I use to add umami — satisfying flavor and depth — to a simple, quick soup. I have a jar of dried porcini mushroom powder, and it only takes a very small amount to make a huge difference. What was I thinking? In fact, if you add too much it has the opposite effect I think. To a two-cup pot of soup I may add 1/4 teaspoon or less, but I never add much more than 1/2 teaspoon to any size pot. I bought a one-pound jar but I can see it's way more than I need. It's very pricey, but I shopped around for the best deal, and it goes so far that it may turn out to be one of my cheaper exotic condiments. I don't just add it to soup, but to anything that could benefit from a flavor boost, but it really works great with soup stock. There are many culinary uses for dried mushroom powder — explore! Do be smarter than I, and buy a small quantity.