Miso Soup With Vegetables And Tofu

• 2 1/2 tablespoons red miso (or more to taste)
• 1 large clove garlic, chopped
• 1 teaspoon finely grated ginger
• 1 1/2 tablespoons rice wine vinegar, divided
• 1/2 pound firm tofu, cut into cubes
• 1/4 pound snow peas, trimmed
• 4 large radishes, thinly sliced
• 4 scallions, thinly sliced
• 1 cup pea shoots, sunflower sprouts or radish sprouts
• 2 teaspoons toasted sesame oil

1. Blend miso with garlic, ginger, 1 cup cool water and 1 tablespoon vinegar in a food processor until smooth. Transfer miso broth to a bowl; stir in 2 cups cool water. Divide broth, tofu, snow peas, radishes and scallions among 4 bowls. Toss pea shoots with remaining 1/2 tablespoon vinegar and oil; garnish each bowl before serving.

red miso, clove garlic, ginger, rice wine vinegar, firm tofu, snow peas, radishes, scallions, pea shoots, sesame oil

Taken from www.epicurious.com/recipes/food/views/miso-soup-with-vegetables-and-tofu-365910 (may not work)