Miso Soup with Tofu and Vegetables

Mix miso with 2 tablespoons cold water until smooth. Bring water to a boil with instant vegetable stock. Add carrots, broccoli and tofu, cover and simmer 2 minutes. Stir in pea pods, simmer 1 minute. Remove soup from heat; stir in miso paste. Pour soup into bowls, sprinkle with scallions.

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