1-2 tablespoons miso
8 oz homemade veggie stock
2-3 green onion
seaweed strips/or spinach
rice milk (optional)
Slice veggies. Save ends and "bad" parts for veggie stock. Also use any leftover veggie parts you have in the fridge. I used onion skins, spinach stems, and carrot ends.
Put veggie stock items, water, and salt in a pot and bring to a boil. Cover and boil for 20 to 30 minutes. I judge it by taste. Strain stock into another pot.
Sautee chopped carrots, green onion, and spinach (if applicable.
Add cooked veggies to stock and simmer for 3-4 minutes (add seaweed if applicable).
Add 1-2 tablespoons miso to taste. And more water if needed. (Add rice milk to taste if applicable). Simmer for 5-10 minutes.