Miso Egg Drop Soup

Miso Egg Drop Soup
6 oz snow or snap peas
1 c thinly sliced mushrooms
2 cloves chopped garlic
4 c vegetable broth
2 c water
2 tsp miso paste
3 tsp soy sauce
3 sheets Nori chopped in strips(optional)
2 eggs

1.  Saute first 3 ingredients 3-5 minutes in dutch oven or shallow pot
2. Add next 4 ingredients, bring to boil. Lower heat, simmer 10 minutes. 
3. Add seaweed. Whisk eggs. Raise heat on soup to medium.
4.  Add eggs to soup slowly with fork to make them cook in soup like feathers.