In one large pot:
Add water, carrots, eggplant and zuchini, 1/2 cup (or to taste) tamari (soy sauce). Cook until carrots are soft, then add one bag each of organic frozen peas, soybeans and corn. Put on simmer and cover.
Take some of the liquid out and dissolve 1/2 cup or more of black rice miso with hand mixer.
In another pot:
Add water and 1/2 brick cubed tofu, heat until warm (not hot, still touchable). Add two tablespoons of light brown rice/soy bean miso, mix up and simmer for 15 minutes. (Keep temperature warm, but not too hot to touch).
Mix two soups together and heat to desired temperature. The flavor is better if it sits over night.