Vegan Miso Soup with Noodles and Tofu

Step 1

In a large pot or Dutch oven combine the first seven ingredients (through Japanese Togarashi spice blend) and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes. Strain broth; return to pot.

Step 2

In a large saucepan cook noodles according to package directions, adding carrots, bell pepper, snow peas, and tofu the last 3 minutes of cooking. Drain.

Step 3

In a small bowl whisk together miso paste and 2 Tbsp. water until smooth. Return broth mixture to boiling; remove from heat. Stir in miso paste.

Step 4

To serve, ladle broth into individual bowls; top with noodle mixture. Sprinkle with cilantro and, if desired, nori strips and additional Japanese Togarashi spice blend.