2 large eggs
1 tablespoon olive oil
4 cloves garlic, minced
1 tbp freshly grated ginger
4 cups reduced sodium chicken broth
4 ounces shiitake mushrooms
1 tbsp reduced sodium soy sauce
3 (5.6-ounce) packages refrigerated Yaki-Soba,
seasoning sauce packets discarded
3 cups baby spinach
8 slices Narutomaki, optional
1 carrot, grated
2 tbsp chopped chives
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, mushrooms, soy sauce and 3 cups water. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes. Stir in spinach, Narutomaki, carrot and chives until the spinach begins to wilt, about 2 minutes. Serve immediately, garnished with eggs.