Step 1

In a large saucepan, combine broth and water and bring the mixture to a boil. Add the soba noodles and return to boil, then reduce heat, cover and simmer for 5 minutes.

Step 2

Stir in the tofu, bell pepper, onions, miso, ginger, and 1/8 teaspoon crushed red pepper. Simmer, covered, for 3 minutes.

Step 3

Stir in the halved snow peas and carrot ribbons. Simmer, uncovered, for 1 minute more or until the peas are crisp-tender.

Step 4

Ladle soup into bowls and garnish with additional crushed red pepper and/or a light drizzle of sriracha, if desired.