Miso Noodle Soup

Ingredients

• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 4 ounces spaghetti noodles, broken in half
• 1 (14-ounce) container extra-firm tofu, drained and sliced into small, bite-sized cubes
• 1 medium red bell pepper, sliced into bite-size strips (about 1 ½ cups)
• ⅓ cup thinly sliced green onions
• 2 teaspoons grated fresh ginger
• ⅛ teaspoon red pepper flakes (optional)
• 1 cup fresh snow peas, halved crosswise
• 1 medium carrot, peeled and ribboned using a vegetable peeler
• ¼ cup white miso
• 1 to 2 tablespoons toasted sesame oil, to taste
• 1 to 2 tablespoons tamari or soy sauce, to taste
• For extra spice (optional): additional red pepper flakes and/or sriracha

Instructions

1. In a large saucepan or soup pot, bring the broth and water to a boil over high heat. Add the spaghetti and let the mixture return to a hearty simmer. Cook for 3 minutes, stirring occasionally.
2. Stir in the tofu, bell pepper, onions, ginger, and red pepper flakes (if using). Bring the mixture back to a hearty simmer, then set the timer for 3 minutes.
3. Stir in the halved snow peas and carrot ribbons. Simmer for 1 minute more or until the peas are crisp-tender and the noodles are cooked through. Reduce the heat to low.
4. Transfer about ½ cup of broth to a small bowl and stir in the miso. Once the mixture is smooth, stir it back into the soup. Stir in 1 tablespoon each of the sesame oil and tamari. Taste, and if it needs more saltiness or overall flavor, add another tablespoon of tamari. For more sesame flavor, stir in up to 1 more tablespoon of sesame oil.
5. Remove the soup from the heat. Ladle soup into bowls and garnish with additional red pepper flakes and/or a light drizzle of sriracha, if desired.