Quick Miso Soup With Rice Noodles

• 2 cups water
• 1/4 cup peas (if frozen, do not defrost)
• 1 carrot, julienned
• 1 rolled segment (from package of 6) rice noodes, broken
• 1/4 cup dried seaweed, any style
• 3 tablespoons white (or red) miso
• 1/2 cup lightly packed baby spinach, rinsed
• 1/4 cup firm or extra firm tofu, 1/2-inch dice

1. In a 2-quart saucepan, bring water to a boil over high heat. Add peas and carrots. Return to a gentle boil, then add rice noodles; reduce heat and simmer for 5 minutes.
2. Add seaweed; continue to simmer for an additional 2 minutes.
3. Remove about 1/4 cup of the liquid; whisk in miso until smooth, then return mixture to the soup.
4. Add spinach. Let wilt, which happens quickly, then tofu.
5. Remove from heat. Divide soup between 2 soup bowls; serve hot.

water, peas, carrot, rolled segment, white, lightly packed baby spinach, firm

Taken from food52.com/recipes/57319-quick-miso-soup-with-rice-noodles (may not work)