Asian "chicken" Noodle Soup(vegetarian)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 (14 ounce) cans reduced-sodium vegetable broth (about 3-4 cups)
• 1 cup water
• 3 ounces dried udon noodles or 3 ounces soba noodles, broken in half
• sweet red pepper, bias-sliced into bite-size strips
• 1/3 cup sliced green onion
• 1 tablespoon miso
• 1 tablespoon grated fresh ginger
• 1/8 teaspoon crushed red pepper flakes
• 1 1/2 cups chopped firm tofu, chopped into small, bite-sized strips
• 1 cup fresh snow pea pods, halved crosswise (or 1/2 of a 6-ounce package frozen snow pea pods, thawed and halved crosswise)
• 1 carrot, sliced into ribbons using vegetable peeler
• crushed red pepper flakes (optional)
• sriracha hot sauce (optional)

Recipe

• 1 in a large saucepan combine broth and water. bring to boiling. add noodles. return to boiling; reduce heat. cover and simmer for 6 minutes.
• 2 stir in sweet pepper, onions, miso, ginger, and the 1/8 teaspoon crushed red pepper.
• 3 add tofu. return to boiling. reduce heat; simmer, covered, 3 minutes. stir in pea pods. simmer, uncovered, for 1 minute more or until pea pods are crisp-tender.
• 4 ladle soup into bowls.
• 5 garnish with additional crushed red pepper, if desired.
• 6 serve with sriracha sauce and enjoy!