Rob Shaw/Bauersyndication.com.au
Ingredients
Method
1.In a large saucepan of boiling water, cook noodles according to packet instructions. Set aside and keep warm.
2.In a saucepan, heat a little oil on medium. Cook the mushrooms for 5 minutes until starting to brown. Add 2 litres water and miso. Bring to the boil, then add onion. Reduce heat to low and simmer for 5 minutes.
3.Just before serving, gently crack the eggs into the stock, one at a time. Poach for 1-2 minutes until they’re cooked to your liking.
4.Divide noodles among serving bowls. Pour over soup mixture with egg. Serve topped with remaining spring onion.
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