Miso Soup With Asparagus And Broiled Salmon

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4 3-ounce salmon fillets, skinned

2 tablespoons miso paste

1 tablespoon reduced-sodium soy sauce

1 tablespoon canola oil

2 cloves garlic, minced

1 1/2 teaspoons minced peeled fresh ginger

2 tablespoons shao-hsing cooking wine or dry sherry (optional)

3 cups vegetable broth

2 cups 1/4" slices bok choy (halve wide stems lengthwise and slice crosswise)

1 cup sugar snap peas,

1 cup 1"-pieces asparagus

2 carrots, cut into matchsticks

1/2 cup diagonally sliced scallions

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