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    Rice noodle soup with mushrooms, pak choi and tenderstem broccoli

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    Rice noodle soup with mushrooms, pak choi and tenderstem broccoli

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    2 x 10g sachets Clearspring organic miso soup with sea vegetables
    3cm piece root ginger, peeled and grated
    75g tenderstem broccoli tips
    ½ x 90g pack Waitrose baby pak choi, halved
    100g Waitrose shiitake mushrooms, sliced
    100g Clearspring organic tofu, drained, cut into small cubes
    200g Thai Taste rice noodles or 100g soba noodles
    1 tsp sesame oil


    1. Pour 600ml boiling water into a saucepan, add the miso soup and mix together.

    2. Add the ginger and broccoli and simmer, covered, for 3-4 minutes or until the broccoli is tender. Add the pak choi, mushrooms and tofu and warm through for 1-2 minutes.

    3. Cook the noodles according to pack instructions, then drain and divide between 2 bowls.

    4. Pour the soup and vegetables over the noodles and add a drizzle of sesame oil to each bowl.

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