Ingredients
4cupsvegetable broth
½cupwater
3ozsoba noodles,broken in half
14oztofu,1 containter, extra-firm, drained and sliced into small, bite-sized pieces
1red bell pepper,medium, sliced into bite-sized strips
⅓cupgreen onions,sliced
1tbspwhite miso
1tbspfresh ginger,grated
⅛tspred pepper,crushed
1cupfresh snow peas,halved crosswise
1carrot,peeled and ribboned
red pepper flakes ,optional
sriracha,optional
Preparation
In a large saucepan, combine the broth and water then bring the mixture to a boil.
Add the soba noodles and return to a boil, then reduce heat, cover and simmer for 5 minutes.
Stir in the tofu, bell pepper, onions, miso, ginger, and the crushed red pepper.
Simmer, covered, for 3 minutes.
Stir in the halved snow peas and carrot ribbons.
Simmer, uncovered, for 1 minute more or until the peas are crisp-tender.
Ladle soup into bowls and garnish with additional crushed red pepper and a light drizzle of sriracha.
Serve, and enjoy!
