white miso paste
dried shiitake mushrooms
thick rice noodles
spring onions, sliced
spring greens, finely sliced
coriander, finely sliced
In a pot, bring garlic, ginger, dried shiitake mushrooms, and vegetable stock to a gentle simmer, cover, and bubble until ginger is soft (5 mins).
Add thick rice noodles to pot and continue simmer until noodles have cooked.
Add spring greens to the pot and cook further for 2 mins. Remove from heat.
Stir in coriander and spring onions to the pot, reserve some for garnish.
Serve and garnish with spring onions and coriander.