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Preheat oven to 350 degrees. Lay mushrooms and squash on two seperate baking sheets drizzle with olive oil. Roast mushrooms in the oven for 20 minutes. Roast the squash for a total of 40 mins.
While mushrooms roast bring a small pot of water to a boil. Carefully submerge the eggs into water. Immediately reduce heat to maintain a simmer and cook the eggs for exactly 7 minutes. Prepare a bowl of ice water. After 7 minutes, remove eggs and place in ice water. Let cool for for 3 minutes, then carefully peel eggs and set aside.
In a large pot over medium high heat, sauté the onion in 1 tablespoon oil until tender about 3 minutes. Add mushrooms and continue to sauté until mushrooms are soft and begin to brown.
Add the water, garlic, soy sauce and Kombu to the pot. Bring to a boil. Then add squash.
Simmer for 30 minutes uncovered on medium heat, then remove Kombu.
Simmer another 10-14 minutes. Meanwhile bring a medium pot of water to a boil cook noodles (if using) for 1 minute, drain and divide between two bowls. Pour Broth in the bowls, top with bok choy, egg and a drizzle of sriracha (optional).