Miso Soup with Zucchini Noodles

misoOver the past few months I have been consuming very minimal animal products which has pushed me to get more creative with my meals. This is one of my favourite vegan meals because it’s delicious and It’s a great portable lunch option for work. Just put all the ingredients into a thermos, when you’re ready to eat it add hot water, give it a shake and you’re good to go.
I’ve also added some (non vegan) ingredients below that would go nicely with this recipe.

Serves 2

Ingredients
2 tbsp miso paste
2 zucchinis made into noodles 
Handful of mung bean sprouts
12 green beans chopped into 2cm pieces
handful baby spinach
3 nori sheets (the seaweed sheets used to make sushi)
handful coriander

Optional add ins (to make it more filling)
Poached eggs
Chicken
Fish
Prawns

Method
Boil a kettle of water.
Take 2 medium bowls and put one tablespoon of miso paste in each bowl.
Pour around 350ml boiling water into each bowl. Using a fork whisk the miso paste around until the water until dissolved.
Add in all other ingredients, give it a stir around and enjoy!

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