A recipe from an anonymous visitor to www.fatfree.com:
This is an excellent, warming lunch or supper on a cold winter's day. The
Japanese even have miso soup at breakfast. It's quick to make, and so
satisfying you can't believe it's fat-free. For a heartier meal, add
cooked soba or udon noodles to the finished broth, or, if you can't find
Japanese noodles, try plain cooked angel-hair or spaghetti.
Easy Miso Soup
l onion, thinly sliced
1/4 cup sliced celery
1/3 cup sliced mushrooms
2 cups water
1-2 teaspoons miso paste, or to taste (I like more)
Dash mirin cooking wine or dry sherry (optional)
Chopped scallions and/or nori sticks to garnish
Pour cold water over the vegetables, then cover. Bring to a boil; reduce
heat, and simmer for 5-6 minutes.
Remove pot from heat. Dissolve 1-2 teaspoons of miso paste in a quarter
cup of stock,and then return to the soup pot. If you want to add cooked
noodles, this is the time to do it. Garnish with scallions or nori.