1. Prepare the Ingredients:

   • Cube the firm tofu.
   • Thinly slice the green onions.
   • Shred or cut the nori (seaweed) into strips.
   • Slice the mushrooms.
   • Optional: Grate ginger or garlic if using.

2. Heat the Broth:

   • In a pot, bring 4 cups of water or vegetable broth to a gentle simmer over medium heat.

3. Add Tofu and Mushrooms:

   • Add the cubed tofu and sliced mushrooms to the simmering broth. Let them cook for about 5-7 minutes until the tofu is heated through and the mushrooms are tender.

4. Mix Miso Paste:

   • In a small bowl, whisk together 4 tablespoons of miso paste with a small amount of warm water from the pot to create a smooth mixture.

5. Add Miso Paste:

   • Reduce the heat to low and add the miso paste mixture to the pot. Stir well to ensure the miso is fully dissolved in the broth.

6. Incorporate Additional Ingredients:

   • Add the sliced green onions, nori strips, and any optional grated ginger or garlic to the soup. Stir to combine and let the flavors meld for a minute or two.

7. Season to Taste:

   • Add 1-2 tablespoons of soy sauce or tamari, adjusting to taste. You can also drizzle a bit of sesame oil for extra flavor.

8. Add Leafy Greens (Optional):

   • If using spinach or other leafy greens, add them to the soup and cook briefly until wilted.

9. Serve:

   • Ladle the miso soup into bowls and garnish with additional green onions or nori strips if desired. Enjoy your homemade miso soup while it's warm!

This recipe provides a basic framework for making miso soup, but feel free to customize it with your favorite ingredients or seasonings to suit your taste preferences.