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.