I grew up in Denver. I always believed that my mother made the best miso soup. She woulld use shaved bonito flakes and kombu for the broth, white miso (green and orange packaging on a white plastic tub), tofu, green onions, sugar, and sea bass or tuna sashimii scraps. I've tasted and enjoyed many varieties and recipes for miso shiru but I think mom's is my favorite. What is your?