In hot soup pot, combine onions, carrot, celery and saute. Add 1/2 the stock and cook until it evaporates. Add the remaining stock, corn and lemongrass and kaffir lime leaves. Lower the heat and simmer for 1/2 hour. Ad the ginger and whisk in the miso. I usually puree about 1/2 this mixture in the blender and then add it back in. Turn off the soup, add the lime juice and salt and pepper to taste. Cilantro is a good garnish for this.Millenium restaurantEnough to get our 3-person family through a week of lunch soup302 onions, julienned or chopped1 carrot, diced2 stalks celery, diced8 cups veggie stock6 pieces of fresh corn...cut the kernels off...should be about 4 cups2 stalks fresh lemongrass, cut in half lengthwise3 tablespoons minced fresh ginger1/3 cup light miso4 kaffir lime leavesjuice from 4-6 limessalt and pepper