Recipe(tried): miso soup

This is a soup that you must use Japaese products (no subsititutes, unfortunately...)
The recipe below is a bit different from restaurants' but it's the way my mother taought me...

Hope you like it.
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Miso Soup (roughly 3 -4 servings.)

2t. dashi granules or powder (see note)
2 - 3 T. miso paste/soya bean paste/omisoya san (see note)
1/2 pk (about 150g) Japanese silken tofu (** You can add more if you like.)
optional:
1 pk. (3g) dried shaved bonito (Okaka Soft kezuri)
some (roasted)seaweed (yaki nori) flakes (These come in sheets, usually for making sushi, and you just need to break them.)
1 green onion

Mix the dash with about 3-4 cups of water in a pan and bring to a boil. Reduce the heat and whisk in the miso paste. Cut the tofu into small cubes and add to the soup. Add the bonito shaves. Slice the spring onion diagoally, separate the layers and add to the soup. (**As this is not so easy to do, you can just chop it up and save the trouble as I know some of my friends do!) Simmer gently for a bout 2 minutes and it's ready to serve!

Note: Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in convenientlt-sized jars or packets and bary in strength. Add more dashi to your shou if you want a stronger stock. Dashi may also contain MSG so it's best you make it your own. But it will be too a long recipe for me to type out here... I'd give it a pass. Yamasa has a 6g-pack (10 pkgs each box) but it does has some MSG so if you have problem with it, you'd better get make the stock youself. I do mak ethe stock from scratch from time to time but only when I am free...

Miso come in 3 types: white, yellow, and red. Yellow is sweet and creamy; red miso is strong and salty. I use yellow one. Do not add lots of miso in the soup right away. Add in 1 T. first and test the soup before you add more. Make sure you get the strength you want before add in the silken tofu as the tofu is really delicate. You don't want to whisk the soup after the tofu is added!

The opional ingredients add an extra flavor but they aren't essential. (I do add them all the time.) I sometimes add in some small slices of white fish at the end of cooking.