1 medium onion, sliced thinly in half moons
1 cup chopped greens, such as kale, collards, spinach, etc.
1 medium carrot cut into thin rounds
1 three-inch piece wakame sea vegetable (optional—I didn’t have this)
1/2 package soft tofu (optional)
1 quart water
3 to 4 tablespoons light or dark miso
Chopped scallions or parsley for garnish