Bacon and Egg Miso Breakfast Soup

Method

1. In a saucepan, sear off your bacon and set aside on a plate lined with paper towel. Keep 1 tbsp of bacon fat in the pan.
2. Sauté off the ginger and spring onions in the bacon fat, before adding 3 cups of chicken stock.
3. Next, add your kale, mirin, soy sauce, and noodles, and bring to a boil. Lower your heat and cook down the kale.
4. In a bowl, whisk together the miso paste and 1 cup of stock. Add this to your pot, being careful not to let your stock boil again after adding in the miso mixture.
5. Gently crack in your eggs, being sure not to crack the yolk. Cover the saucepan and cook for a few mins until the egg whites become white and the yolk is firm (ish).
6. Ladle the soup into two bowls, and place one egg in each bowl. Garnish with more spring onions and the fried bacon. Drizzle with a touch of sesame oil.