This is a versatile and easy-to-make soup. This recipe is how I usually make it as a side dish, but other things could be added such as mushrooms, softened vegetables, spinach or kale, thin slices of cooked pork, chunks of cooked chicken, and more. The dashi (the broth that is made after straining but before adding other ingredients), can be used for things like part of a dipping source for various tempuras. The strained seaweed and bonito flakes can be used to make furikake, (a seasoning that can be used on rice and other things). Different types or a combination of types of miso, (e.g. white or yellow), can also be used for different flavors. If time is short, the first step of steeping the kombu may be skipped saving 30 minutes.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/miso-soup