Sunday, December 29, 2019

Miso-Ginger Noodle Bowls



Ingredients
3 center-cut bacon slices, chopped
8 cups stemmed, sliced collard greens or kale
3 garlic cloves, sliced
1 tablespoon canola oil
1 (6-oz.) pkg. shiitake mushroom caps, sliced
2 tablespoons white miso paste
2 teaspoons grated peeled fresh ginger
4 cups unsalted chicken stock
4 large eggs in shells, rinsed
4 ounces dried flat brown rice noodles (such as Annie Chun's Pad Thai noodles)
1 cup matchstick-cut carrot

Heat bacon in a large saucepan over medium-high; cook 5 minutes or until crisp. Add greens and garlic; sauté 6 minutes. Place greens in a bowl; keep warm.

Heat oil in pan over medium-high. Add mushrooms; cook 3 minutes or until slightly softened. Stir in miso and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil.

Reduce heat to medium. Add eggs in shells; cover and cook 7 minutes. Remove eggs from pan with a slotted spoon; plunge into ice water. Let stand 3 minutes; drain. Peel and halve eggs.

Bring soup to a boil. Add noodles; cook 2 minutes or until tender. Divide stock mixture evenly among 4 bowls; top evenly with greens, eggs, and carrots.

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