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For lunch we had miso soup. I've had it in so many variations--made me wonder what some of you might have thought up. Here's the one I did today:

Chai soba noodles--cooked in one pot, then drained and added to the mixture below.

Everything else simmmered together in a couple of cups of water:
1 frond wakame, shredded
baby carrots, sliced fine
shitake mushrooms, sliced in thirds
green onions, sliced medium
1/2" cubes of good medium tofu
spinach (b/c out of bok choy, but turned out to be good, though no crisp stems)

and a very big heaping tablespoon of red soy miso, thinned in water and added to the pot of simmering veggies and tofu, but not boiled.

Garnished with the chopped green parts of the onions.