How to Make It
Heat bacon in a large saucepan over medium-high; cook 5 minutes or until crisp. Add greens and garlic; sauté 6 minutes. Place greens in a bowl; keep warm.
Heat oil in pan over medium-high. Add mushrooms; cook 3 minutes or until slightly softened. Stir in miso and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil.
Reduce heat to medium. Add eggs in shells; cover and cook 7 minutes. Remove eggs from pan with a slotted spoon; plunge into ice water. Let stand 3 minutes; drain. Peel and halve eggs.
Bring soup to a boil. Add noodles; cook 2 minutes or until tender. Divide stock mixture evenly among 4 bowls; top evenly with greens, eggs, and carrots.