Miso is not just used in Japanese food, this is a recipe from Korea which also includes tofu, zucchini, mushrooms and onions.
Altered ingredient amounts. When my wife and I eat this dish here in Korea we have found that there are two "schools": Spicy and Salty. The Spicy crowd (at least) double the red capsicumpaste while the Salty group really load up on the Denjang (dwejang). When we cook this recipe we change any of the follow: 1) We use a LOT more dwenjang (close to double) 2) We usually will include a (half drained) can of tuna. 3) We include a few pieces of licorice root to add an unexpected and subtle sweetness. It's quite versitile and, for an intents and purposes, you could use any root vegetable in this soup - 29 Sep 2008
Used different ingredients. I searched two Asian marts for dashi granules with no luck so I substituted the dashi with rock salt, by suggestion. I used 2 tsp, which turned out very salty. I didn't loved it but my partner didn't. I admit it would be better to use half that amount when using rock salt. - 29 Aug 2009
Altered ingredient amounts. My korean boyfriend loved it! I madethe following adjustments: ...a little less dashi and a little more water. (Although I personally prefer stronger stocks, Korean stocks are much lighter in flavour so I made this soup in the korean fashion.) I also omitted the onion and added beef the 2nd time I made this by request of my boyfriend. - 29 Sep 2008