A simple miso broth can be made by combining 4 cups of dashi (seafood stock) with 3 tablespoons of white miso paste, or a combination of 2 tablespoons white miso and 1 tablespoon red.
Heat the dashi over medium heat. Dissolve the miso paste in a ladle of dashi. When dissolved, add the miso paste to your pot of dashi. Remove from heat once the soup comes to a boil.
Here's a more involved version of miso, courtesy of Taro Arai, which combines a dare (miso sauce) with fresh dashi and chicken broth.
Spicy miso dare (miso paste)
2 pounds yellow onion
4 ounces garlic
5 cups miso
3 1/3 cups soy sauce
1 cup salad oil
1 1/2 cups sake
1/2 cup sugar
5 ounces sesame paste
7 ounces crab paste
1/3 cup chili oil
Purée onion and garlic in blender together with sake and oil. Add a small amount of water if necessary to purée easier.
Slowly cook the purée on medium heat until light golden brown.
Add miso and soy sauce. Mix well.
Once it comes to a boil, add the rest of the ingredients and let it boil again.
Serves 3 or 4
1 1/2 cups miso dare
4 cups dashi
2 cups chicken broth
Combine ingredients and heat to a boil. Remove from heat immediately.
Add soup to boiled ramen noodles, and add toppings of choice.