Instructions

1. Boil eggs over medium heat. 6 Minutes for runny yolks, 8 minutes for semi-soft and 11 minutes for hard boiled.

2. Once eggs are done cooking rinse eggs with tap water then cool and peel.

3. In a medium-sized dutch oven or pot, heat the oil over medium-high heat until hot. Add the mushrooms and cook 2 minutes or so, until they turn golden brown.

4. Add the garlic. Stir and cook for 30 seconds to release fragrance.

5. Pour in the dry sherry, vegetable broth, soy sauce, green onion, ginger, and black pepper. Bring to a boil and let the broth simmer for 5 minutes.

6. Bring a medium pot of water to a boil. Cook the noodles according to package directions. Once done, drain the noodles and transfer to individual servings bowls.

7. Transfer the cooked broth to each serving bowl with the noodles. Top with the mushrooms and boiled eggs. Add the butter onto the mushrooms. Serve immediately with chili oil or hot sauce.