Mushroom, carrot & broccoli ramen

Vegan
Total
15m
Prep
10m
Chill
0m
Cook
5m
A Carbon Rating

Nutrition per serving

  • 378

    Calories

  • 11.9g

    Fiber

  • 16.1g

    Protein

    17%
  • 67.1g

    Carbs

    71%
  • 5.1g

    Fats

    12%
  • 13.3g

    Sugar

Ingredients

4

Instructions

  1. 1

    Add vegetable stock and miso paste to a stock pot and bring to a boil – around 3 minutes

  2. 2

    To the stock pot, add mushrooms, ¾ of the spring onion, carrot and broccoli – cook for 4 minutes until tender

  3. 3

    Whilst this is cooking, cook the noodles according to the instructions

  4. 4

    Once ready, drain and add to the soup

  5. 5

    Enjoy with chopped parsley and the remaining spring onion

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