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Ingredients
US|METRIC
2 SERVINGS
- 150 grams brown rice noodles
- 3 tsp. miso paste
- 1 piece ginger
- 2 cloves garlic (minced)
- 1/2 red onion (finely sliced)
- 1 carrot (peeled)
- 1 handful broccoli florets
- 6 mushrooms (quartered)
- 1 leaf spinach
- 1 chili (deseeded + finely chopped)
- 2 spring onions (chopped finely)
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Directions
- 1. Cook the noodles according to packet instructions + set aside. Heat the miso paste over a low heat with 4 cups water + turn off just before it reaches boiling point. Add all the vegetables to the broth.
- 2. Refresh the noodles with cold water, add to the miso broth + vegetables. Stir well to combine.
- 3. Serve immediately topped with spring onion + a little chili. Actually top it with whatever you like. Smugly slurp on your own wonderful pot noodle.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium590mg25% |
| Potassium640mg18% |
| Protein9g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A120% |
| Vitamin C60% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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