Once you get the hang of making miso, which is basically just dashi and miso paste, you will realise that it's just the Japanese equivalent to vegetable soup. Only one rule applies. Whatever you have in the form of vegetables can be thrown into the dashi - cabbage, carrots, spinach, bok choy, tofu, mushrooms, noodles etc....
The one rule?
Add the miso at the end and boil it for no more than 1 minute, otherwise the friendly health promoting bacteria are destroyed. Miso is a wonderful immune strengthening food and excellent to feed a cold or flu.