CHINESE NOODLE SOUP
Serve 4-6
INGREDIENTS
2 cups brown rice noodles, cooked and drained
Roasted butternut squash
2 carrots diced
2 spring onions
1 cup of spring greens
½ cup bean sprouts
Dried chinese mushrooms presoaked
½ cup sea vegatables presoaked
1 tbs brown rice miso paste
1 clove garlic
½ cup fresh coriander chopped
Tamari sauce to taste
You can add chicken, beef, tofu…to your soup

METHOD
Heat broth
Add carrots, garlic, onion and mushrooms
Simmer until tender
Add other vegetables and miso paste, cook 5-10 minutes
Sprinkle coriander and tamari
Serve noodles, top up with soup.

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