The one thing to keep in mind here is that some miso are much saltier than others. You can always add salt to taste, but it's a little tricky to take salt away. I'll often add a generous dollop to a pot of hot water, add more paste until the flavor is strong enough, and then finish with salt to taste. If the flavors aren't popping, or things are tasting flat, simply add more salt, a bit at a time. This make a generous batch, store as much as you might use in a week in the refrigerator, and freeze the rest in small baggies, or ice cube trays. If you are avoiding soy, seek out chickpea or other non-soy miso.
Makes about 2 cups.
To make the pictured noodle bowl, make a simple pot of winter green miso soup. Cook noodles on the side, adding some broccoli at the last minute. Drain. Roast miso-slathered tofu (and/or veggies) in a 375F oven until deeply golden. Arrange noodles, broccoli, tofu in bowls, pour miso soup over, and finish with hemp seeds and lots of chives. Enjoy!