Quick Miso Soup with Rice Noodles

Ingredients

• 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
  

Directions

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.