• 2 14-ounce cans reduced-sodium chicken broth
• 1 cup water
• 3 ounces udon or soba noodles, broken in half (1 cup)
• 1 medium red sweet pepper, bias-sliced into bite-size strips (1/2 cup)
• 1/3 cup sliced green onions
• 1 tablespoon white miso
• 1 tablespoon grated gingerroot
• 1/8 teaspoon crushed red pepper
• 1 1/2 cups chopped cooked chicken or turkey
• 1 cup fresh snow pea pods, halved crosswise, or 1/2 of a 6-ounce package frozen snow pea pods, thawed and halved crosswise
• 1/8 - 1/4 teaspoons crushed red pepper (optional)
In a large saucepan combine broth and water. Bring to boiling. Add noodles. Return to boiling; reduce heat. Cover and simmer for 6 minutes. Stir in sweet pepper, onions, miso, gingerroot, and the 1/8 teaspoon crushed red pepper. Add chicken. 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. Ladle soup into bowls. Garnish with crushed red pepper, if desired. Makes 4 servings