Miso soup a'la vegetables

I got this recipe from my homeopath and dried to make it a full dish.
First some info: Miso soup has many healthy ingredients to your body. In Japan they know it, eat it, love it.
Now I quote, because it's more reasonable than writing it twice: " The good: This food is very low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin K and Copper, and a very good source of Manganese.
The bad: This food is very high in Sodium."
"The nutritional benefits of miso are incomplete on their own... with ingredients such as tofu, dashi, scallops, katsuobushi and other vegetables, miso soup can provide a very complete meal."

So I thought to expand my love for spices and Asia into a love for not using spices in this Japanese cuisine. And it turned out to be quite tasty!
Although at fist I tried to compose a spicy version to my poor salsa teacher in my little experimental kitchen. Little hint: do not experiment with food while you're trying to make an impression!
So here's my version of a miso soup.

About six full portions:

1 onion
1 celery
1 turnip
1 parsnip
3 carrots
½ cauliflowers
About 2L water
100g of tofu
Fish powder
Some miso paste
Some thymus to decorate the portions

Peel and chop all the vegetables as you please, add them into a big pot of boiling water and boil about an hour.
In the end add about 100 g of tofu and boil a minute.
Add a little spoon of fish powder and the miso paste in the end, but do not boil it, it alters the flavour "There is some belief that cooking the miso "kills" it and reduces the health benefits of biologically active miso paste."

For one full plate add ½ table spoons of miso paste. Decorate with thymus if you please. Enjoy! It's not the heaviest dish in the world, but might be one of the healthiest!

Quotes and more about miso soup http://en.wikipedia.org/wiki/Miso_soup
Some more information about Japanese cuisines available for example in Wikipedia
http://en.wikipedia.org/wiki/Japanese_cuisine