In a large saucepan over medium heat, add oil & cook diced onion, until tender, add ginger, garlic and miso. Add water & stock.

Chop all other vegetables to desired size, add to soup mix (reserve 2 Tablespoons of spring onion for a garnish at the end) add fish sauce & season to taste. Bring to the boil, reduce heat & simmer for 15 minutes, or until vegetables are soft. Add noodles to the soup & cook for a further 5-8 minutes, until cooked.

Chop parsley, add to the soup. Serve in bowls. Garnish with chopped spring onion.

Enjoy! 😝