Diy Instant Noodles {Gf, Vegan}

• For the soup base
• 1 tablespoon chickpea miso powder (or a soy-based miso)
• 1 tablespoon vege stock powder
• 1/2 teaspoon wakame flakes
• For the fillings
• 100 grams dried mung bean vermicelli noodles
• 1 carrot, julienned
• 1 cup white cabbage, finely sliced
• 1/2 cup tuscan kale, finely sliced
• 2 tablespoons ginger, grated
• 2-4 cups boiling water
• 1 tablespoon gluten-free soy sauce
• Spring onion, to serve
• Thai basil, to serve
• Lime juice, to serve

1. Place the soup base ingredients in the bottom of a bowl or glass container. Add noodles and vegetables.
2. Pour boiling water into the bowl or container until all ingredients are covered. Let sit for 5 minutes, with a saucer or lid on top.
3. Garnish with spring onion and Thai basil, and drizzle with fresh lime juice.

base, chickpea miso, wakame flakes, fillings, noodles, carrot, white cabbage, tuscan kale, ginger, boiling water, soy sauce, spring onion, basil, lime juice

Taken from food52.com/recipes/74897-diy-instant-noodles-gf-vegan (may not work)