Step 1

First sauté the garlic and ginger in the sesame oil in a large pot over medium/high heat for 3-4 minutes until very fragrant. Add the stock, water and mushrooms. Reduce the heat to low/medium. Stir in the miso paste and soy sauce. I usually start with 1 tablespoon soy sauce here and I’ll taste toward the end and add more if I think it needs it. Cover and let that cook for 4-5 minutes. This will soften the mushrooms a great deal.

Step 2

Uncover, turn up the heat and add in the noodles. These will cook pretty quickly, usually in 4-5 minutes. Towards the end of this cook time, toss in the spinach and green onions. You can totally change out the spinach here for chopped kale or bok choy. You could also choose to add more veggies like matchstick carrots, bean sprouts or corn (among other things). Taste and add more soy sauce or the red pepper flakes if you want to add some heat. Serve immediately as the noodles will continue to soak up stock.