Miso Soup
1. Place the egg in a pot and add cold water. Make sure the water covers the egg by at least 1 inch. Bring it to a boil. Remove from heat and let sit for 8 minutes. Drain, cool in cold water and peel off the shell. Cut the egg into halves.
2. Bring a small pot of water to boil. Add the spinach and cook for 10 seconds. Drain the spinach, squeeze the water out, and cut into 2-inch bunches.
3. Open Annie Chun’s Miso Soup Bowl and place the noodles, dry toppings and soup base in the bowl, and add mushrooms and Annie Chun’s Go-chu-jang sauce. Add water to the water line and place lid loosely over the bowl.
4. Microwave on high for 2 minutes. Stir well. Add the hard-boiled egg and spinach, garnish with the chopped scallions and serve immediately.
Shop Ingredients
Directions
1. Place the egg in a pot and add cold water. Make sure the water covers the egg by at least 1 inch. Bring it to a boil. Remove from heat and let sit for 8 minutes. Drain, cool in cold water and peel off the shell. Cut the egg into halves.
2. Bring a small pot of water to boil. Add the spinach and cook for 10 seconds. Drain the spinach, squeeze the water out, and cut into 2-inch bunches.
3. Open Annie Chun’s Miso Soup Bowl and place the noodles, dry toppings and soup base in the bowl, and add mushrooms and Annie Chun’s Go-chu-jang sauce. Add water to the water line and place lid loosely over the bowl.
4. Microwave on high for 2 minutes. Stir well. Add the hard-boiled egg and spinach, garnish with the chopped scallions and serve immediately.