Miso Soup with Vegetables and Tofu

Source: Self Magazine

2.5 tbsp red miso (or more to taste)
1 large clove of garlic, chopped
1 tsp finely grated ginger
1.5 tbsp rice wine vinegar, divided
1.5 lb firm tofu, cut into cubes
.25 lb snow peas, trimmed
4 large radishes, thinly sliced
4 scallions, thinly sliced
1 cup pea shoots, sunflower sprouts, or radish sprouts
2 tsp toasted sesame oil

Blend miso with garlic, ginger, 1 cup cool water, and 1 tbsp vinegar in a food processor til 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 peas shoots with remaining .5 tbsp vinegar and oil; garnish each bowl before serving.