Bring water to a boil in a medium saucepan. Add all ingredients except miso, reduce heat, and cover. Cook until vegetables are tender, about 15 minutes.
Remove a few tablespoons of the broth and place it in a small bowl; add the miso and stir until well combined. Remove the soup from the heat and stir in the miso. Serve.
Instead of tofu, try using 1/2 cup of shelled edamame, frozen green peas, or any cooked beans.Korean hot pepper flakes are a little milder than regular red pepper flakes, so if you use the regular kind, add them carefully to taste.If using 6 oz. tofu, add 23 calories and .8 gram of fat.Each serving is zero points on Weight Watchers' Freestyle program.