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Cook the noodles as directed on the packet.
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Add the miso soup contents to 500 ml of boiling water. Next, add the fish sauce, soy sauce, and ginger.
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Drop in the carrots, chili, cabbage, and mushroom, cooking for an additional 1-2 minutes.
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Drain noodles, place in the bottom of a bowl, then pour the soup contents over top. Garnish with beansprouts and cilantro.