Ingredients:

• ¼ cup olive oil (optional)
• 2-3 cloves fresh garlic, diced
• 1 tbsp thyme
• 1 tbsp basil
• 10 cups water
• 2 cups miso

 Other Options:

• 1 tsp cayenne
• ⅛ cup arame (sea vegetable)
• ⅛ cup shredded cabbage
• ⅛ cup cubed tofu
• ⅛ cup 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).