Ingredients: 3 cups water 1 (14.5-ounce) can vegetable broth 1 (12-ounce) package extra firm tofu, cut into 1/2-inch cubes 1 large carrot, cut into 1/4-inch dice 2 tablespoons miso paste 1 1/2 tablespoons soy sauce 2 cloves garlic, crushed 2 cups chopped broccoli florets 1 cup snow peas, trimmed 1/2 cup sliced mushrooms 2 packages instant ramen noodles 1/4 teaspoon salt 1 teaspoon crushed red pepper flakes

Recipe Info Category: Soups Rating: 2 Contributor: Angelique Hunter

Combine water, vegetable broth, tofu, carrot, miso paste, soy sauce and garlic in a large pot. Bring to a boil, cover and reduce heat. Simmer for 1 hour. Add broccoli, snow peas and mushrooms; simmer for 4 minutes, or until vegetables are tender-crisp.

Add ramen noodles (discard seasoning packets) and salt. Simmer for 3 minutes, stirring occasionally, or until noodles are done. Serve warm garnished with red pepper flakes.