Another family favorite. More of a template than a strict recipe, the vegetables definitely shift with the season…
This is a light, delicious, Asian-style soup.
It’s a regular favorite in our household. We make it both with & without noodles.
1 quart of broth
1 medium onion, chopped (or simply sliced into whole rings, which makes it easier to remove for picky eaters!)
1-2 knuckles of ginger, peeled & cut into matchsticks or minced
3-5 cloves garlic, chopped
~ 1 cup cabbage, washed and chopped
1-2 carrots, cut into coins
1-2 stalks celery, chopped
1-2 sheets dry seaweed, or ~ 1/4 cup seaweed flakes
Tamari, ~ 2 Tbsp.
~2 tsp miso per serving
Other options as desired:
Mushrooms
Snap peas
Green beans
Radish
Zucchini
Broccoli
Bell pepper
Jalepeño/ green chile
Kale/ Collards/ Chard/ Spinach
For garnish (all optional):
Cilantro
Crushed peanuts
Thinly sliced green onion
Fresh lime juice
In a medium pot, sauté onions. I tend to use coconut oil in the warmer months and sesame in the colder ones; use what you prefer.
Stir in ginger & garlic, cook for another few minutes. 
Add in cabbage, celery &/or carrot, sauté with lid on for several minutes
Pour in a quart or so of broth ~ adjust for consistency you prefer
Bring to a boil then turn down to medium, add tamari/ soy sauce
Add green beans/ snap peas/ mushrooms/ strips of tough greens i.e collards or kale
Add seaweed
Cook for another 5-10 minutes, till vegetables are tender.
Throw in noodles towards the end, if using
(rice noodles are great, ramen, etc.
Cook them first, separately)
Remove from heat, dish and add miso paste to individual servings (~ 2 tsp per serving)
Mash the miso paste a bit with a fork into the liquid to incorporate.
Garnish as desired
Enjoy!
Always add miso after removing from heat, or the beneficial live culture will be destroyed.
