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2 cups pure water
1 Tablespoon Nama Shoyu
2 teaspoons unpasteurized miso
1 teaspoon toasted sesame oil (optional)
1/2 teaspoon finely grated ginger
1 cup finely shredded cabbage
2 small yellow squash spirulized
1/4 cup chopped cilantro

In a blender, puree the water and miso. Add this broth and all the other ingredients in a bowl. Serve topped with a few chopped scallions.