Vegetables for lunch

I'm always looking for delicious new ways to incorporate more (or different) vegetables into meals, and especially for easy, healthy lunches to take to work. Below is a simple, easily adaptable soup. Let's call it miso-plus. The recipe below is to be divided between four lunches:

Miso-plus (divide into four containers equally):

8 teaspoons white miso paste

1 bunch of green onions, chopped

1 bunch cilantro, chopped

1 12oz container tofu, diced

1 bok choy, diced 

1 small daikon radish, diced

You can prepare it all at the start of the week, and then when you get to work (or wherever you're going to eat it, just add hot water and microwave for 2-4 minutes until the vegetables are cooked to your preference. Generally the daikon will cook to a tender-crisp in just a couple minutes if it is diced in 1/2 inch cubes. 

I mix it up each week, playing with different vegetables. I've switched out spinach and chinese broccoli for the bok choy, and added mushrooms instead of the daikon, and it's always delicious. If you get very hungry, I'd recommend making a side dish. Last week we had the soup with grilled cheese sandwiches for dinner - yum!