*1 add ingredients which are bigger in size and harder to be cooked
*2 If you don't have a sieve, you can dissolve miso paste directly but it will take longer and may leave some lumpy parts and also if you use store bought miso paste which is very fine and smooth, you can make miso soup without a sieve.
*3 Stop cooking just before it boils. This point is called "Niebana" and it is the time that the fragrance and flavour of miso soup is simply the best and the most delicious. If the miso soup boils, the alcohol created in the process of miso fermentation and which is also the component of the fragrance will be lost by evaporation.