Miso Soup!

Every time I make this soup, I wonder why I don't make one every day, like I did for a while during the summer.

Here's how I made it today:
Dice a clove of garlic and a piece of ginger, and slightly roast it in a pan with olive oil.
Break some broccoli into smaller pieces and add. Add hot water. Add dashes of salt, nori, tarragon, cilantro, turmeric, chili pepper. Add several spoonfuls of quinoa and lentils from the day before. Mix a teaspoon of miso paste with hot water, add into the soup, let simmer for several minutes.

Easy. Especially when you have precooked grains and pulses in the fridge.