I started with this recipe from Smitten Kitchen and changed it up a bit by looking at this from Chef's Blade, which was taken from the
4-6 cups water
scallions to garnish
I heated the oil in a small stock pot, then sauteed the onions for 5 minutes, after which I added the garlic and sauteed. Then I added the carrots and celery and sauteed for another 10 minutes, stirring occassionally until softening up a bit. I added the ginger and salt and pepper (starting with 1 T salt/pepper) while sauteeing. Then I added the water (started with 4 cups) and covered the pot and let it simmer for 30 minutes, checking to see that the water was sufficient. If the carrots feel done at this point, pull out the stab-mixer and start pureeing. I needed to add 1 cup water while doing this. Then grab the miso (I started with 1/4 cup), mix it up with a fork in a bowl with a cup of hot water (I used the waterboiler) and add it to the soup and mix in. While tasting, I wound up adding 1/4 cup more (to make a total of 1/2 cup). Let it simmer a bit more, add salt and pepper to taste (it's probably salty enough from the miso) and serve with chopped scallions if you like.
Takes about 30 minutes total. You can use vegetable stock in addition to the water if desired (I was out). The spouse ate it all- he liked it more than I and I was eating the vegetarian chili while he was making his very happy way through this over the next several days. He votes this his favorite soup so far.