Mushroom Miso Ramen Lunch Pots
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Step 1.
Use a speed peeler to peel the carrot into thin ribbons. Finely slice the shiitake mushrooms and the spring onions. Chop up your tofu into even-sized cubes.
Step 2.
Add ¼ of the miso, soy sauce, sesame oil and chilli flakes into each pot and stir to combine. Layer the rest of the ingredients into the pots. You can break up the noodles if needed.
Step 3.
When ready to eat, add 470ml of boiling water to each pot and set aside for 5 mins to cook the noodles and soften the veg.
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