• 2  14  ounce can 
    reduced-sodium chicken broth
  • 1   cup 
  • 3   ounces 
    dried udon or soba noodles, broken in half
  • 1   
    medium red sweet pepper, bias-sliced into bite-size strips
  • 1/3  cup 
    sliced green onions
  • 1   tablespoon 
    white miso
  • 1   tablespoon 
    grated fresh ginger
  • 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
    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, ginger, 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 additional crushed red pepper, if desired.
Nutrition information
Per Serving: cal. (kcal) 213, Fat, total (g) 4, chol. (mg) 47, sat. fat (g) 1, carb. (g) 23, fiber (g) 2, pro. (g) 21, vit. A (IU) 1652, vit. C (mg) 61, sodium (mg) 754, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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