Bring the chicken stock and miso paste to a simmer over medium-high heat, stirring to dissolve the paste. Add the noodle bundle, corn and most of the mushrooms. Simmer until the noodles are soft and al dente, about 4 minutes.
Stir in the soy sauce and a good squeeze of lime juice. Ladle the soup among two big bowls and garnish with the hard boiled eggs, remaining mushrooms, scallions and saffron threads. (or a dollop of chili paste - way cheaper!)
SUMMAH SOUP.
Serves two. (unless your kids are like mine and totally yoink your soup)
