Noodle Soup With Mushrooms

• 2 tbsp vegetable oil
• 3 scallions, trimmed, whites and greens separated and thinly sliced
• 8 oz fresh shiitake mushrooms, stems discarded and caps thinly sliced (about 3 cups)
• Kosher salt
• 1 medium bok choy (about 4 ounces), cut into bite-size pieces
• 3 tbsp soy sauce
• 2 tsp toasted sesame oil, plus more for serving
• 2 bundles (about 7 ounces total) somen noodles, or any thin wheat or rice noodles
• 2 large eggs

Instructions

1. Bring a large saucepan of water to a simmer.
2. Heat vegetable oil in a pot over medium. Add scallion whites and sliced mushrooms, season with salt and cook until browned, stirring occasionally, 5 to 6 minutes.
3. Add 3 cups water to the pot and bring to a simmer over medium-high. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil and season to taste with salt. Turn off heat and cover to keep warm.
4. Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs, one right after another, and cook over medium-low until the whites are set, about 3 minutes. Transfer eggs to noodle bowls using a slotted spoon.
5. Ladle the reserved shiitake broth into the bowls. Top with sliced scallion greens, drizzle with sesame oil and serve.