2  14-ounce cans reduced-sodium chicken broth

1  cup water

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)

1. 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.