Japanese Miso Mushroom Winter Warm Bowl

Heat sesame oil in a medium pot over medium-high heat. Add sliced mushrooms and cook for 4-5 minutes until golden and releasing their liquid. Add grated ginger and stir for 30 seconds.

Pour in vegetable broth and bring to a gentle simmer. Ladle a small amount of hot broth into a bowl, whisk in miso paste until smooth, then return to the pot. Add soy sauce. Do not boil after adding miso.

Add spinach to the broth and stir gently until just wilted — about 1 minute. Remove from heat immediately.

Divide broth, mushrooms, and spinach between two deep bowls. Nestle a halved soft-boiled egg in each. Top with sliced scallions and a drizzle of chili oil.