NOODLE SOUP WITH POACHED EGG
Ingredients
- 2 Tbsp light/white miso paste (to taste)
- ¾ inch of fresh ginger (peeled and grated)
- 3 dried shiitake mushrooms (rehydrated then sliced)
- Soy sauce (to taste)
- 4 ounces portobello mushrooms
- 8 ounces fresh noodles (such as udon)
- 3 ounces baby spinach leaves
- 2 eggs
- 2 scallions (trimmed and finely chopped, to garnish)
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