Peel and grate carrots. Finely dice green onion. Dice tofu. Heat oil in a frying pan and fry diced tofu for approx. 5 min. Set aside. For the spice paste, peel and finely chop garlic and ginger. Add miso paste, tahini, red curry paste, soy sauce, sesame oil, and chopped garlic and ginger to a mason jar and stir to combine,
Layer all ingredients for the soup on top of one another. Start with precooked rice noodles, then add fried diced tofu, baby spinach, grated carrot, green onion, bean sprouts, and mint, and top with white and black sesame. Seal carefully.
Before serving, fill up the mason jar with hot water and let rest for approx. 5 min. Then stir carefully before eating to mix sauce, noodles and vegetables. Enjoy!