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Ingredients
  • 3 cups water
  • 2 teaspoons chicken bouillon (I used Knorr brand)
  • 1 teaspoon sesame oil
  • 1 teaspoon chili oil
  • ½ tablespoon white miso paste (or more to taste)
  • 1 cup carrots
  • 6 ounces firm tofu, diced
  • 1 package Thai Kitchen Lemongrass and Chili noodles (without the oil packet) (or 1 cup leftover pasta)
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