Hydrate HAIKU Rice Vermicelli according instructions on the package. Drain.
Meanwhile, heat oil over medium heat in a saucepan. Sauté the garlic and shallots for 1 minute.
Pour the chicken broth and soy sauce in the saucepan. Bring to a boil, then simmer for 5 minutes over low-medium heat.
Add the HAIKU Miso Granules, shrimp and carrots. Simmer for 3 to 5 minutes.
Add the HAIKU Rice Vermicelli and baby spinach. Continue cooking for 1 to 2 minutes.
When ready to serve, garnish with green onions.