Ingredients:

• 1 cup olive oil (optional)
• 2 bulbs fresh garlic, diced
• 2 tbsp thyme
• 2 tbsp basil
• 4 gals water
• 2 lbs. miso

 Other Options:

• 1 tbsp cayenne
• 2 cups arame (sea vegetable)
• 1 head shredded cabbage
• 6 lbs cubed tofu
• 4 cups chopped scallions

Equipment:

• 30-50 quart soup pot

Sauté diced garlic and spices for thirty seconds in oil or in a dry soup pot. Add water and any combination of optional ingredients. ring to a boil. Remove from heat. Draw off one to two quarts of broth and in a large mixing bowl, mix with miso paste (miso varies in strength so use about two to three tubs or pounds). When all the miso is soothly mixed into the broth, return it to the vegetables, stir, and serve. (Note: Do not boil the miso; this kills he beneficial miroorganisms).