This morning, I was invited to my Japanese pastor's home for breakfast and she taught me how to make miso soup. I have had it at many restaurants, but this is by far the most authentic and delicious. It was not overly salty. She added miso paste, dried seaweed, dried shitake mushrooms, green onions, and fish seasonings.
This afternoon, we went to the Asian market and bought the ingredients so I will make my own variation.