Vegan Miso Soup with Noodles and Tofu

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. 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. 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. 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. Prep-time: 25 MINUTES / Ready In: 35 MINUTES Makes about 12 cups Serving size: 3 cups