Asian Chicken Noodle Soup(Vegetarian)

• 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
• 13 cup sliced green onion
• 1 tablespoon white miso
• 1 tablespoon grated fresh ginger
• 18 teaspoon crushed red pepper flakes
• 1 12 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)

1. In a large saucepan combine broth and water.
2. Bring to boiling.
3. Add noodles.
4. Return to boiling; reduce heat.
5. Cover and simmer for 6 minutes.
6. Stir in sweet pepper, onions, miso, ginger, and the 1/8 teaspoon crushed red pepper.
7. Add tofu.
8. Return to boiling.
9. Reduce heat; simmer, covered, 3 minutes.
10. Stir in pea pods.
11. Simmer, uncovered, for 1 minute more or until pea pods are crisp-tender.
12. Ladle soup into bowls.
13. Garnish with additional crushed red pepper, if desired.
14. Serve with sriracha sauce and enjoy!

vegetable broth, water, udon noodles, sweet red pepper, green onion, white miso, ginger, red pepper, firm tofu, fresh snow, carrot, red pepper, hot sauce

Taken from www.food.com/recipe/asian-quot-chicken-quot-noodle-soup-vegetarian-493072 (may not work)