This is not a traditional miso. For one thing it is packed with broccoli, big chunks of tofu, and rice noodles. For another thing I do not add fish sauce because although I do eat fish, the idea of “fish sauce” just grosses me out. As does anything soup-y and fish, or sea food, or basically anything fishy besides tuna, halibut, and salmon. But anyway, I’ve been making this soup a long time and is my son’s favorite way to eat tofu and broccoli, so naturally I do it as often as possible. This is one of those things I’ve never written down so a lot of variation happens, but here are the basics: Add 1 or 2 T of olive oil to a pot that can hold at least 5 cups of stock plus lots of veggies. Warm the oil, then add 1 medium chopped onion. Stir until the onions are translucent, then add several cups of chopped broccoli (as much as you want really) and small squares of extra firm tofu. (I use one package of Whole Foods’ 365 brand which is 14oz.) Then crush about 3 cloves of garlic into the pot, add at least 1T of balsamic vinegar and 1T of tamari (wheat free of course!) and black pepper and herbs to taste. I like a lot of pepper and add at least a teaspoon of Coastal Goods Mediterranean Salt, basil, oregano, and herbs de Provence. Once the broccoli is bright green, about 3-5 minutes of stirring, then add 4 cups of veggie stock. I like Rapunzel’s Vegan Vegetable Bouillon which means putting a pot of 4cups of water on to boil when I start the soup and then adding the cubes with the water at this point in the soup making. Then another cup of water with a bunch of rice noodles. Next 1-2 T of miso (make sure it’s the gluten free kind!) The soup should never reach a boil especially once the miso is in it. Then, just a squeeze of lemon, turn off the stove and let it sit with the lid on. As with all soups, it is much better the next day, though still awfully good right away.