1 medium onion
4 stalks celery, chopped
oil for sauteing
12 oz tempeh, crumbled
1 tablespoon miso
6 cups vegetarian stock (or 4 cups stock, 2 cups water)
1 cup orzo
Saute onion and celery in oil for about 5 minutes. Add tempeh -- oh and whatever spices you would like. Saute for another 10 minutes. Add miso, stock, and orzo; cover and simmer for 30 minutes.
If you would like it less soupy, add less liquid. Add a splash of balsamic vinegar to the bowl before serving.