Shiitake mushrooms and white miso brought savory depth to the broth, while wakame seaweed added a sweet and briny note. Most dashi broths, the basis for miso soups, include bonito flakes—shaved, smoked tuna. But we found it unnecessary, and cutting them not only reduced a step, it also kept our soup vegetarian. We kept the flavors of the vegetables distinct by adding them in order of most robust to least, with heartier items such as carrots and mushrooms cooking longest. More delicate items, such as scallions and spinach, are added off heat and just briefly wilted. This approach gave us distinct flavors and textures and ensured nothing was overcooked.