Bring the mixture to a boil by combining the broth and water in a big pot.
Once again, bring to a boil, add the soba noodles, lower the heat, cover, and simmer for five minutes.
Add the miso, ginger, onions, bell pepper, tofu, and ⅛ teaspoon of crushed red pepper and stir. Simmer for 3 minutes with a lid on.
Add the carrot ribbons and snow peas halves and stir. Simmer, uncovered, until the peas are crisp-tender, about 1 minute more.
Spoon soup into bowls; if desired, top with a little drizzle of sriracha or more crushed red pepper.
This comforting vegetable noodle soup is a tasty way to enjoy your daily dose of veggies on a crisp fall evening.
Warm up with a bowl of hearty vegetable noodle soup, packed with nutritious veggies for a satisfying meal.
Curl up with a bowl of this delicious vegetable noodle soup, perfect for cool autumn nights.