Bacon and Egg Miso Breakfast Soup

Directions

1. Sauté bacon in a medium saucepan on medium-high heat until crisp, about 6 minutes. Remove bacon with slotted spoon and place on a paper towel lined plate. Discard all but 1 tablespoon of the bacon grease.
2. Sauté ginger and scallion whites in reserved bacon fat until fragrant, about 1 minute. Add 3 cups broth or water, kale, mirin, soy sauce, noodles and bring to a boil. Lower heat to medium and simmer and cook until kale is tender and the flavors have melded, about 5 minutes.
3. Whisk remaining cup water into with a small bowl with the miso. Whisk until smooth and completely combined. Stir the miso and broth into the pot until smooth. Keep over low heat; do not let the broth boil after the miso has been added.
4. Crack the eggs into a measuring cup or a small teacup and slowly lower the cup into the barely simmering broth. Cover and cook until egg until just set, 3 to 4 minutes.
5. Divide soup into two bowls (I find it easier to scoop out the eggs first so they don’t break). Garnish each bowl with bacon and scallion greens and a squeeze of sirracha and a drizzle of sesame oil.