- 10 minutes
- 7 minutes
- 4 servings
- Whisk together the chicken broth and miso in a Dutch oven or large saucepan. Bring to a boil over high heat. Add the ginger. Cover and cook for 5 minutes. Stir in the snow peas, mushrooms, carrot, scallions, and bell pepper.
- Reduce the heat to medium. Cover and simmer until the vegetables brighten in color, about 2 minutes. Remove the ginger and discard.
- Stir in the sesame oil and red pepper flakes. Taste and adjust the seasoning.
- For each serving, ladle soup over the tofu cubes in a deep soup bowl and garnish with cilantro.