This is soup weather at the moment here in Queensland and what easier more delicious way to indulge than in this colourful super easy soup. I like to call it Miso with more.
1 stem of kale
1/2 a red capsicum
1 spring onion (green part only)
6 small mushrooms
1 tsp olive oil
1 tbs of miso paste
1 tbs of dried seaweed
Prepare all the veggies first. Slice kale and spring onion finely. Cut carrot and red capsicum into small strips. Slice mushrooms and fry in oil. Boil the kettle. Soak the rice noodles in lukewarm water. Drain the water off the noodles. Add noodles to a clean bowl with all the other ingredients and pour hot water over the top.