Preparation Steps

• In a large pot, heat the chicken broth over medium heat.
• Add the sliced mushrooms and soy sauce; simmer for about 5 minutes.
• While broth simmers, bring another pot of water to a boil; cook noodles according to package instructions.
• Add baby spinach to the broth and cook for an additional 2 minutes.
• In the other pot, soft-boil the eggs (about 6-7 minutes), then peel and set aside.
• Once noodles are cooked, divide them into bowls and ladle the hot broth over them.
• Top with halved soft-boiled eggs, drizzle with sesame oil, and garnish with chopped scallions.