# Components:
→ Noodles
01 - 400g shirataki noodles, drained and rinsed
→ Broth Base
02 - 4 cups low-sodium chicken broth
03 - 2 tablespoons soy sauce
04 - 1 tablespoon white miso paste
05 - 1 teaspoon sesame oil
06 - 1 teaspoon grated fresh ginger
07 - 1 clove garlic, minced
08 - 1 teaspoon rice vinegar
09 - 0.5 teaspoon chili oil (optional)
→ Toppings & Garnish
10 - 2 large eggs
11 - 100g baby spinach
12 - 1 small carrot, julienned
13 - 2 scallions, thinly sliced
14 - 1 tablespoon toasted sesame seeds
15 - 1 sheet nori, cut into strips (optional)
# Directions:
01 - Rinse shirataki noodles thoroughly under cold water and drain well. Set aside.
02 - Bring water to a boil in a medium saucepan. Carefully add eggs and cook for 6 minutes for soft-boiled. Transfer cooked eggs to an ice bath, then peel and set aside.
03 - Heat sesame oil in a separate pot over medium heat. Sauté grated ginger and minced garlic for 1 minute until fragrant.
04 - Pour in chicken broth, soy sauce, white miso paste, and rice vinegar. Whisk to combine and bring to a gentle simmer.
05 - Add julienned carrots to the simmering broth and cook for 2 minutes. Then, add baby spinach and cook until just wilted, approximately 30 seconds.
06 - Add the prepared shirataki noodles to the broth and heat through for 2 minutes.
07 - Divide the noodles, broth, spinach, and carrots evenly between two serving bowls.
08 - Slice each soft-boiled egg in half. Gently place the halves into each bowl, yolk side up, to resemble a cloud. Garnish with sliced scallions, toasted sesame seeds, nori strips, and chili oil if desired.
