1 ounce dried shiitake mushrooms
1 tablespoon ghee or avocado oil
2 slices organic turkey bacon, no sugar added
1 large shallot, minced
3 garlic cloves, mashed with a knife and left whole
1/2 tablespoon minced ginger
1 lemongrass stalk, sliced in half lengthwise and then into 2 segments
1 1/2 tablespoons unpasteurized miso paste (soy or chickpea)
2 tablespoons coconut aminos
6 cups beef or chicken bone broth
Freshly ground black pepper
4 oz gluten-free 100% buckwheat soba noodles
2 large pasture-raised eggs
2 cups assorted fresh mushrooms of choice, thinly sliced
1 cup scallions, white and green parts thinly sliced
Dried seaweed sheets or seaweed snacks
Soak mushrooms in 2 cups in hot water, for at least 30 minutes, and reserve liquid. Prepare the ingredients for the soup while the mushrooms are soaking. Remove mushrooms from water, reserving the liquid, and thinly slice.
In a large pot, heat ghee or oil over medium heat and add bacon, shallots, garlic, ginger, and lemongrass. Stir frequently until fragrant, about 3 minutes. Add miso paste and stir for 2 more minutes. Add dried mushrooms and coconut aminos to the pan, scraping the bottom, then immediately add the bone broth and mushroom soaking liquid to the pot. Bring to a boil. Reduce heat and add black pepper. Cover and simmer until flavors have blended, about 20 minutes.
While soup is cooking, heat 2 additional pots with water, one for the noodles and one for the soft-boiled eggs. Cook noodles according to the manufacturer's instructions. For the eggs, bring water to a boil and gently add the eggs. Cook eggs for 6½ minutes, then place into ice water to stop cooking. Peel, halve, and set aside.
Strain soup, discarding everything but the broth. Return broth to the pot. When ready to serve, add fresh sliced mushrooms to the pot and ladle soup into individual bowls.
Add noodles, ½ egg per bowl, scallions, and seaweed. Serve immediately.