A fusion of Korean and American flavors in a hearty bean curd miso soup

Ingredients

• 1 block firm tofu, cubed
• 4 cups vegetable broth
• 2 tablespoons miso paste
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup chopped bok choy
• 1 green onion, sliced
• 1 teaspoon red pepper flakes (optional)