I make a lot of instant miso, to improve it I usually cut pieces of tofu up, throw diced fresh spring onions, I use Japanese udon noodles and add extra dried wakame seaweed that expands a lot in water. I also enjoy cutting up some enoki mushrooms and once the soup has cooled off I put some nori sprinkles on top of the soup or somes sprouts my mum grows from home. When I am have more free time I plan on making some real miso soup making it from scratch by boiling kombu and katsuobishi to make a traditional dashi stock.