Miso Sriracha Noodle Soup with Jammy Eggs - Penguin Books New Zealand

Ingredients

• 2 tbsp olive oil
• 15g (about a 4cm piece) fresh ginger, peeled and finely chopped
• 2 large cloves garlic, finely chopped
• 50g (2½ tbsp) miso paste
• 2–3 tbsp + 1 litre hot water
• 2–3 tsp sriracha
• 1½ tsp Sichuan Spiced Chilli Oil(page 242), or sesame oil
• 1 tsp soy sauce
• 100g mushrooms, sliced
• 1 large cob of corn, peeled, cleaned and snapped in half
• 2 baby bok choy, sliced into quarters down the middle
• 3 eggs
• 100g dry egg noodles
• 1 spring onion, white and light green parts thinly sliced
• 1–2 tbsp sesame seeds, toasted
• handful fresh coriander, chopped
• ½ tsp chilli flakes