Total Calories: 366
Yield: 11 cups
Sauté the vegetables for 10 minutes in the olive oil, stirring several times.
Chop the tomatoes and herbs in a food processor. Add to the soup pot, and cook for 15 more minutes.
Add the cooked rice and corn, bring to a boil, and turn off the heat.
Dissolve the miso in the warm water, and stir into the soup after the heat has been turned off. Cover the soup if not serving immediately.
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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