Cook rice noodles in boiling water according to package instructions until tender.

Drain the cooked noodles well.

Combine water and instant miso soup packets in a saucepan.

Bring the mixture to a boil.

Add shrimp to the boiling miso soup.

Simmer for 2-3 minutes, or until shrimp turn pink and are fully cooked.

Divide the cooked noodles, tofu, and shrimp evenly between two serving bowls.

Ladle the hot miso soup over the noodles, shrimp, and tofu.

Garnish with finely sliced green onions before serving.