Download ImageIngredients2 tbsp oil2 cups white or button mushroom (sliced)2 cups daikon (sliced)5 cloves garlic (grated)1 inch ginger (grated)1/4 cup soy sauce6 cups chicken or vegetable broth500 g dried or fresh noodles of choice (cooked till al dente, according to package instructions)Garnish4 cups leafy greens of choice (I used spinach)2 small carrots (julienned)2 hard boiled eggs (halved)red bell pepper (sliced, optional)scallions (thinly sliced)white sesame seeds (toasted)sesame oilchilli oilStepsHeat oil in a large pot over medium high heat.Add mushrooms & cook for 5 mins.Stir in garlic & ginger, continue to cook for 1 min or until fragrant.Add soy sauce, stir & cook for 3 mins or until mushrooms are soft.Add broth & bring to a boil.Meanwhile, in a separate pot, boil some water to blanch carrots & leafy greens, drain & set aside.Add more water if necessary, bring to a boil, cook noodles, drain & divide into individual serving bowls.Taste to adjust seasoning of soup.Ladle soup into bowls with noodles, arrange the vegetables, egg, sprinkle with scallions, sesame seeds, drizzle with a touch of sesame oil & serve with chilli oil on the side (optional) Source : www.instagram.com