Cook the rice according to package instructions and set aside.
Tear the kale into bite-sized pieces. Wash and set aside.
In a small bowl, whisk together four eggs.
In a separate small bowl, mash together 2 tablespoons of white miso paste, 1 tablespoon of Better than Bouillon vegetable stock, 1 tablespoon of freshly grated ginger, and 3 freshly grated garlic cloves.
Set a large stock pot over medium heat. Add 1 teaspoon of sesame oil and 1 tablespoon of avocado oil. Add the miso paste mixture and cook, stirring often for 1-2 minutes or until fragrant.
Pour 8 cups of water into the pot, stirring constantly to combine the miso paste into a broth. Bring this mixture to a simmer.
Once the broth is simmering, slowly drizzle in the beaten eggs. If you drizzle in a thick stream, you’ll get larger egg ribbons, if your stream is thin, the egg ribbons will be more dispersed. It’s personal preference!
Once the eggs are fully in the broth, swirl to make a vortex and crack in the four remaining eggs to poach them in the broth. Poach them for 4 minutes or until the whites are set.
Remove the pot from the stove and gently mix in the kale. Cover this for 2 minutes so the greens wilt into the soup.
Taste and season with 1 tablespoon of rice vinegar and 1 tablespoon of soy sauce, plus more as preferred.
Serve each portion with one poached egg included. Drizzle with chili crisp and serve with cooked white rice.
