2 – 4 Servings
1 package of Chukka Soba noodles (if you cannot find these noodles, a great substitute are the noodles from the Ramen packages :))
2 – 4 eggs (I usually do an egg per person)
3 tablespoons olive oil or vegetable oil
1 8oz pack of bella mushrooms
3 oz fresh ginger (pressed through a garlic press)
3 cloves of garlic
1/2 cayenne pepper
2 green onions
2 tablespoons of a shallot
2 tablespoons of Huy Fong Foods Chili Garlic Sauce
5 oz baby spinach
1/3 cup white miso
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon green curry paste
2 teaspoons Organic Eden Foods sesame seed/seaweed mixture (optional)
6 – 8 cups of water
In a pot boil eggs for 6 minutes, take out and places in a bowl of cold water and set aside.
In a large cooking pot add oil, sliced mushrooms, diced shallots, diced garlic, diced cayenne pepper, garlic chili sauce, sesame oil, rice vinegar, diced green onion (use only one, save the other one for garnish on top), and minced ginger. Saute until slightly brown. After browning, add water, green curry paste, and miso. Stir until thoroughly combined and starts to slightly boil.
In a separate bowl add water and cook noodles according to the noodle package.
Peel soft boiled egg and slice in half long ways
In a bowl add the amount of noodle desired, broth mixture and top with eggs, green onions and sesame.