Almost Not Sick Anymore Soup, modified from the back of the miso paste jar: Dice up half an onion and 1 parsnip or carrot. Cut a quarter of a head of broccoli into florets, and peel and chop the stems. Saute these vegetables and a pinch of salt in a saucepan in a little bit of olive oil for 1 or 2 minutes, then pour in 2 cups water. Bring to a boil, then turn it down to simmer, cover the pan, and cook for 8 minutes. Add two handfuls of spinach and cover the pot again. Put 2 tablespoons miso paste in a small bowl and add a ladleful of the broth. Stir so that the miso is dissolved, then stir the miso slush into the pot of soup. Remove from the heat, you’re done, serve, garnished with some parsley and black pepper if you’d like.