Vegetable Miso Soup

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6 cups vegetable stock

6 cups water

1/2 cup medium soybean miso

1 pkg (12 oz/375 g) extra-firm tofu , cut in 1/4 inch (5 mm) cubes

2 cups sliced mushrooms

1 sheet nori , (optional)

2 carrots , sliced

3 cups broccoli florets

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