Ingredients
- 1 sachet miso soup
- 2 tsp soy sauce (or tamari if gluten free)
- 30g rice noodles
- 100g firm tofu, cut in 2cm cubes
- 6 pods frozen edamame, defrosted & shelled
- 4 button mushrooms, sliced
- 1 carrot, spiralized or grated
- 25g spinach leaves
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