300g ramen noodles (or soba or medium egg noodles)
300g frozen Edamame (soya) beans
300g carrot, peeled and grated
140g ready-to-eat beansprouts
8 spring onions, trimmed and shredded
Do this stuff
Place the noodles in a large pan and pour 1.5lt boiling water over, add the miso paste, stir and simmer for 2 to 3 minutes until noodles are tender, lift the noodles out of then pan using tongs and divide between 4 warmed bowls.
Add the Tofoo and soy beans to the miso stock, bring to the boil and simmer for 2 minutes.
Meanwhile, add a little grated carrot, some beansprout and spring onions to each bowl.
Ladle the Tofoo, beans and miso stock over each bowl and serve at once.