I made a miso soup last night.
I don't measure out each vegetable, rather I have a two cup container that I fill to the top. I used bean sprouts, green onions, leeks and mushrooms. I cubed the tofu and sauteed it with 1 tsp of olive oil and a drop of soy sauce. After about 5 mins I added the veggies. and some fresh ground ginger. Then I added a few more dashes of soy sauce and covered it all with a homemade veggie broth. I covered it and let it simmer for about 15 minutes.
It was AMAZING and I will be making it again! I was SO FULL afterward