Miso noodle bowl

Miso noodle bowl

A big slurpy bowl for a grey day. Turkey tail is earthy, so it melts right into a miso broth like it was always meant to be there.

Serves 2, 15 min.

What you need

• 3 cups water
• 2 tbsp white miso
• 2 scoops Turkey Tail
• 2 bundles ramen or soba noodles
• 2 heads baby bok choy, halved
• 2 eggs
• 2 spring onions, sliced
• 1 tsp sesame oil
• 1 tsp chili crisp (optional)

Let's go

1. Boil the eggs for 6½ minutes, then into cold water. Peel and halve.
2. Cook the noodles, adding the bok choy for the last 2 minutes. Drain.
3. Heat the water until it's steaming, then whisk in the miso and turkey tail until smooth.
4. Split noodles and greens between bowls and ladle over the broth.
5. Top with eggs, spring onion, sesame oil and chili crisp. Slurping encouraged.

Bestie tip: Once the miso goes in, keep the broth just under a boil. It stays sweeter and rounder.