 Miso soup can be prepared in several ways, depending on the chef and the style of soup.Japanese recipes usually call for most vegetables and meats to be cooked in the simmering "dashi", particularly mushrooms, daikon, carrots, potatoes, tofu, and fish.The miso is suspended separately in some dashi stock removed from the simmering mix, to keep the miso paste from cooking, which alters the flavour, kills beneficial bacteria, and reduces the health benefits of biologically active miso paste.