Miso Noodle Soup

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1 teaspoon dark sesame oil

1 teaspoon minced peeled fresh ginger

2 garlic cloves, minced

3 (14 1/2-ounce) cans vegetable broth

2 cups chopped broccoli florets

1 cup (1/8-inch-thick) diagonally sliced carrot

1 cup vertically sliced onion

1 teaspoon chile paste

2 cups cooked Chinese egg noodles (4 ounces uncooked)

1/4 cup white miso

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