Heya folks... what do you all put in your miso soups, other than the classic green onions and tofu?
My favourite: Bring a few cups of water to a boil and throw in a generous handful or more of quinoa. Put a lid on the pot and let it cook for a few minutes; when the little "tails" begin to unwind from the quinoa, add nori (roasted seaweed) cut into strips, a cup or so of little broccoli florets, diced mushrooms, and 1/2 a cup of thin radish slices. Let it cook until the veggies are done, but still have crunch. Remove from the heat and throw in several handfuls of chopped kale (spinach and beet greens are also great) and some chopped green onion; let it sit and cool a bit while you dissolve a heaping tablespoon or so of miso in some warm water. Add the miso to the soup, taste, and adjust the amount of miso if necessary.
It's gosh-darned delicious and healthy like whoa. Remember to never boil miso - it kills all the good bacteria and detracts hugely from its nutritional benefits. Miso = B12, zinc, copper and more! Eat up!