broth:
1 five inch piece of lemongrass, bashed up with the back of your knife
1 celery stalk, sliced
1 onion, quartered
4-5 shiitake mushroom stems (slice the caps for the soup)
1 three inch piece of ginger, sliced
1 clove of garlic, smashed
1 chili, sliced in half
4-5 sprigs thyme
handful of cilantro stems (save the leaves)
1/4 cup tamari soy sauce
2 tsp miso (add at the end of simmering time to preserve nutrients)

to serve:
1-1.5 cups finely sliced vegetables per person (I used carrots, snow peas, broccoli stems and the shiitake caps)
cilantro leaves
sliced green onions
sprouts (I had pea shoots)
toasted sesame oil
sriracha
lime wedges