# What You'll Need:
→ Meats
01 - 8.8 ounces ground pork or chicken
02 - 3.5 ounces shiitake mushrooms, sliced
→ Aromatics & Vegetables
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 medium carrot, julienned
07 - 1 cup baby spinach
→ Broth & Seasonings
08 - 4 1/4 cups chicken or vegetable broth
09 - 2 tablespoons soy sauce
10 - 1 tablespoon miso paste
11 - 1 tablespoon chili garlic sauce
12 - 1 tablespoon tomato paste
13 - 1 tablespoon sesame oil
14 - 1 teaspoon granulated sugar
15 - 1 teaspoon rice vinegar
16 - Salt and black pepper, to taste
→ Pasta
17 - 6 lasagne sheets, broken into bite-sized pieces
→ Garnishes
18 - 2 spring onions, thinly sliced
19 - 1 tablespoon toasted sesame seeds
20 - Chili oil, to taste
21 - Fresh cilantro or basil, chopped, optional
# Steps to Follow:
01 - Heat sesame oil in a large soup pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for approximately 2 minutes until aromatic.
02 - Add ground pork or chicken, crumbling the meat as it cooks. Continue cooking until fully browned and no longer pink.
03 - Incorporate sliced shiitake mushrooms and julienned carrot. Cook for 3 to 4 minutes, stirring occasionally, until vegetables are softened.
04 - Stir in tomato paste and chili garlic sauce, cooking for 1 minute while mixing thoroughly.
05 - Pour in broth, soy sauce, miso paste, granulated sugar, and rice vinegar. Stir to combine, scraping the bottom of the pot to loosen any caramelized bits. Bring the mixture to a boil.
06 - Add broken lasagne sheets to the pot. Reduce heat and let simmer for 15 to 20 minutes, stirring occasionally, until pasta is tender.
07 - Stir in baby spinach and continue to simmer for an additional 2 minutes until wilted. Season broth with salt and black pepper to taste.
08 - Ladle soup into serving bowls. Top each portion with spring onions, toasted sesame seeds, a drizzle of chili oil, and chopped fresh herbs as desired.
