MISO NOODLE SOUP


Ingredients:

3 stalks spring onions, chopped
2 tsp store bought miso paste
1 tsp soy sauce
1/2 (5 g) tsp grated ginger
2 (20 g) pc canned shiitake mushrooms, sliced
80 g MAGNOLIA CHICKEN BREAST, cooked and shredded (1/3 cup)
1/4 (30 g) cup grated carrots
100 g baby spinach, roughly chopped (1/2 cup)
50 g egg noodles
1/2 cup hot water

Procedure:

  1. Place ingredients in a jar according to sequence. Chill until ready to serve.
  2. Add 1/2 cup hot water before serving.
Makes 1 serving.

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