1 Tbsp canola oil
2 tsp grated fresh ginger
3 garlic cloves, minced
4 cups low-sodium vegetable broth
1 cup water
5 shiitake mushrooms, dried, sliced
3 Tbsp white miso
1 Tbsp soy sauce, plus more for garnish
½ lb thin whole-wheat spaghetti, broken in half
2 large carrots, cut in matchsticks
8 large mushrooms, thinly sliced
½ cup frozen peas, thawed
4 eggs, medium-cooked & halved
2 green onions, thinly sliced for garnish (green and light green part)
Sriracha hot sauce, (optional)
Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook, stirring, for 1 minute. Slowly add broth and water; bring to a simmer. Add dried shiitake mushrooms; simmer 5 minutes. Whisk together miso and soy sauce. Gradually whisk into broth; simmer 2 minutes.
Cook noodles according to package directions. Drain and keep warm.
Add carrots and fresh mushrooms to broth; simmer 8 minutes or until vegetables soften slightly. Stir in peas. Ladle into 4 bowls. Divide noodles evenly among bowls. Top each serving with 2 egg halves. Garnish with the green onions, Sriracha and soy sauce, as desired.