I've always loved making soup, and this is one that I've been making for a long time.  It's especially welcome on a chilly, rainy day like we are having today.  It's also good for those nights when you just want to throw something together at the last minute.  You can use all fresh veggies, or like I just did, a frozen vegetable mix, which turns out just as good. 

Miso Vegetable Soup

1 medium sweet onion, chopped
1 cup of dried bean mixture (I use Bob's Red Mill, mixed bean blend w/no seasoning)
1 bag of frozen Asian vegetable blend (baby carrots, water chestnuts, broccoli, carrots, red pepper)
4-6 shitake mushrooms, sliced
1 box (8 oz) buckwheat soba noodles
2-3 T brown rice miso paste
8 cups of vegetable broth plus extra water, or 3-4 vegan bullion cubes plus water
2-4 T Bragg's liquid aminos
Optional: 1 container (14 oz) extra firm tofu, diced

In a large soup pot, saute the onion in some broth or water for 5-8 minutes until soft.

Add the bean mixture and four cups of water or broth, bring to a boil, reduce to simmer and cook as directed (approximately 45 minutes)

Add more broth or water and bullion cubes and bring to boil again, then reduce to simmer and add vegetables and soba noodles and continue to cook for another 15 minutes.  If you want to add tofu, now is the time to do it.

Towards the end of the cooking time, remove a few cups of the broth to a heat-proof bowl and add the miso paste to the bowl.  The miso is very thick and you need to use the back of a spoon to help it dissolve into the broth.  Important - do not put the miso into boiling water, as high heat will ruin the aroma and healthful enzymes.  Once the miso is blended into the separate broth, pour it back into the pot.  Add extra broth or water if you prefer a thinner soup.  Season with the Bragg's and if needed, add a little bit of salt and pepper to taste.  The miso is very salty, so you probably won't need much.