Cooking time: 15 minutes

Serves  4

Ingredients

• Vegetable oil
• 1lb mushrooms, sliced
• 1 pouch of Haven’s Kitchen Gingery Miso Sauce
• 16 ounces rice noodles, cooked per instructions
• 4 cups vegetable or chicken broth
• 1 teaspoon sesame oil
• 2 cups shredded kale or baby spinach
• 3 scallions, chopped
• 1 carrot, cut into matchsticks
• 1/4 cup fresh cilantro, chopped
• 2-4 soft or hard boiled eggs
• sesame seeds

 Directions

1. Heat a soup pot or Dutch oven over medium heat. Add the oil and mushrooms. Sauté for 3-5 minutes, stirring occasionally, until the mushrooms are tender and crispy
2. Add a ½ pouch of Gingery Miso sauce and combine. Then add the broth & sesame oil, and bring to a simmer
3. Add noodles and greens to pot and let wilt for a minute
4. Ladle the soup into bowls. Garnish with scallions, carrot sticks, cilantro, eggs and sesame seeds