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Miso-Ginger Noodle Bowls
  • 3 center-cut bacon slices, chopped
  • 8 cups stemmed, sliced collard greens or kale
  • 3 garlic cloves, sliced
  • 1 tablespoon canola oil
  • 1 (6-oz.) pkg. shiitake mushroom caps, sliced
  • 2 tablespoons white miso paste
  • 2 teaspoons grated peeled fresh ginger
  • 4 cups unsalted chicken stock
  • 4 large eggs in shells, rinsed
  • 4 ounces dried flat brown rice noodles (such as Annie Chun's Pad Thai noodles)
  • 1 cup matchstick-cut carrot
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