The great thing about this soup is that you can use any combo of vegetables you like - anything that sounds good to you at the moment.
I got it out of Alicia Silverstone's vegan book The Kind Diet....
1/2 medium carrot, cut into large chunks
1/4 red onion, cut into large chunks
2-3 celery stalks, chopped
3-4 broccoli florets
1/2 medium leek, halved and cut into large chunks (make sure you swirl in a bowl of water to dislodge any grit)
Ginger juice to taste (grate a 1" piece of ginger and squeeze out the juice with your fingers)
Shoyu, to taste
3 teaspoons miso
1 whole scallion, thinly sliced on the diagonal
Bring 3 cups of water to a boil in a large pot. Add carrot. Reduce heat to a simmer. Add onion and cook for 2-3 minutes.
Add celery, broccoli, and leek.
Add ginger juice and shoyu to the broth, to taste.
Simmer until all the vegetables are cooked through but still slightly firm, about 5 minutes.
Dilute miso with a little soup broth and add it to the soup and allow to simmer 2-3 minutes. Do not boil.
Add scallion and turn off the heat.
Optional - top each serving with watercress, mochi and nori. (I didn't and the soup tasted great)
PS - I have discovered I don't like daikon but if you like it, the recipe calls for 1/4 medium diakon, cut into large chunks.
PPS - I don't like mushrooms either, but if you like them, add 4 button mushrooms, sliced and 2-3 trumpet mushrooms, sliced.