- 2 1/2 tablespoons red miso (or more to taste)
- 1 large clove garlic, chopped
- 1 teaspoon finely grated ginger
- 1 1/2 tablespoons rice wine vinegar, divided
- 1/2 pound firm tofu, cut into cubes
- 1/4 pound snow peas, trimmed
- 4 large radishes, thinly sliced
- 4 scallions, thinly sliced
- 1 cup pea shoots, sunflower sprouts or radish sprouts
- 2 teaspoons toasted sesame oil
- Blend miso with garlic, ginger, 1 cup cool water and 1 tablespoon vinegar in a food processor until smooth. Transfer miso broth to a bowl; stir in 2 cups cool water. Divide broth, tofu, snow peas, radishes and scallions among 4 bowls. Toss pea shoots with remaining 1/2 tablespoon vinegar and oil; garnish each bowl before serving.