In Asia they often finish off noodle or rice dishes with eggs, be they cooked in a wok or, as here, in a broth. This is a great dish for practicing your egg poaching skills as it doesn’t matter if they break into strands.
SERVES: 2
INGREDIENTS:
- 2 Tbsp light/white miso paste, to taste
- ¾-inch piece 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
INSTRUCTIONS:
- MAKE THE BROTH
- Pour 3 cups water into a saucepan and bring to a simmer over medium heat.
- Add the miso paste, ginger, sliced shiitake mushrooms, and a dash of soy sauce and simmer gently for 5 minutes to flavor.
- PREPARE THE MUSHROOMS AND NOODLES
- Finely slice the portobello mushrooms.
- Divide the sliced portobello mushrooms, noodles, and spinach equally between 2 warm serving bowls.
- Pour over a ladleful of the broth to wilt the spinach and keep warm.
- POACH THE EGGS
- Break the eggs into individual ramekins or mugs.
- Drop one egg at a time into the gently simmering broth.
- Poach for 2–3 minutes (it doesn’t matter if they break up slightly).
- ASSEMBLE THE BOWLS
- Spoon the poached eggs into the serving bowls with a slotted spoon.
- Pour the remaining broth around the eggs, dividing the shiitake mushrooms equally between the bowls.
- SERVE
- Garnish with scallions and serve with extra soy sauce on the side to flavor as needed.
