Total Calories: 103
Yield: 12 cups
In a soup pot, sauté the peppers, onion, and mushrooms in the oil until soft.
Add the water, carrots, and millet to the pot, bring to a boil, and cook for 10 minutes.
Finely chop the fresh herbs, and add to soup.
Add the cherry tomatoes, garlic powder, and soy sauce. Bring to a boil, then turn off the heat.
Dissolve the miso in ¹?? cup of liquid from the soup pot. Add the miso to the soup pot after the heat has been turned off. Cover until you’re ready to serve.
If you need to reheat this soup, remember not to boil it, or the enzymes in the miso will be destroyed.
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