There are always some vegetables that survive the winter, especially this last mild one, like onions missed at harvest time and kale if it has been protected. Along with cubed tofu, these will make a great spring miso soup.
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Our first day in Amsterdam, we found a wonderful restaurant and shop – Deshima – featuring miso and other traditional and eco foods. 
After snacking all day we had to finish the day off with a hearty vegatable miso soup. 
Karel Becvar preparing pumpkins for dinner. 
We’ll be back for more, and to stock up on stuff to take home with us.
timogarden 