This quick and easy soup can be a winter warmer but is also light enough to serve in the summer. Substitute the vegetables to whatever is in season. The salmon can be replaced with chicken breast fillet.
Combine the stock, tamari, juice, ginger and garlic in a large saucepan over medium heat. bring to a simmer. Simmer, covered, for 5 minutes. Using a slotted spoon, remove and discard the ginger and garlic. Whisk in the miso.
Add the noodles, salmon and broccoli and simmer, uncovered, for 4-5 minutes or until salmon is just cooked through. Add the corn and spinach and cook for 1 minute or until spinach wilts.
Ladle the soup into serving bowls. Serve topped with the green onion.