Prepare the noodles according to packet directions and set aside.
Slice the beef into thin strips and combine with the miso and garlic.
Heat the oil in a saucepan over a medium-high heat. Add the beef and cook for 2 to 3 minutes, or until the meat begins to brown on the outside but is still pink in the centre. Transfer to a plate to rest.
Add the carrots, spring onion, and mushrooms to the saucepan and cook over a high heat for 3 to 4 minutes, until the mushrooms start to soften.
Add the stock and water, then reduce the heat to low, cover, and cook for 7-8 minutes longer.
Add the spinach, noodles and return the meat to the saucepan. Stir through for 2- 3 minutes to heat through and wilt the spinach.
Prepare the noodles according to packet directions and set aside.
Slice the beef into thin strips and combine with the miso and garlic.
Heat the oil in a saucepan over a medium-high heat. Add the beef and cook for 2 to 3 minutes, or until the meat begins to brown on the outside but is still pink in the centre. Transfer to a plate to rest.
Add the carrots, spring onion, and mushrooms to the saucepan and cook over a high heat for 3 to 4 minutes, until the mushrooms start to soften.
Add the stock and water, then reduce the heat to low, cover, and cook for 7-8 minutes longer.
Add the spinach, noodles and return the meat to the saucepan. Stir through for 2- 3 minutes to heat through and wilt the spinach.