Alice says: “A velvet-smooth, creamy vegan soup with crisp chilli ... and settle when the recipe is made ahead and reheated. Anoint each bowl with your best olive oil when eating.
Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water. Add the noodles, ginger, miso paste and half the lime juice and ...
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