Cut dry wakame into bite-sized pieces with scissors. Add 1/4 cup dry seaweed per quart of water and bring to a boil. Cover and turn the heat to low. Total cooking time to tenderize seaweed is 30-45 minutes. Add chopped carrots, leeks, onions, greens, celery, etc. as desired according to their individual cooking times, and simmer till tender. Whisk miso paste into soup as desired and serve.