Alright, I could list enough to last you weeks, but how about a simple miso to start? For about four or five servings it's four cups of dashi stock and five tablespoons of miso paste. I would use an average sized block of tofu and about a third of a cup each of green onions and seaweed. You boil the soup stock, then cube the tofu and add it to the pan, turn the heat down and let it simmer. You can add the miso to the rest directly, but it's best to take a bit of the soup out to dissolve the miso in first, then add it slowly. Stir it a bit and add the rest, and you're done.