For 4 servings

1 L pork stock
500g chicken hearts
250g bean sprouts
250g Asian egg noodles
2 spring onions
1 clove garlic
1 tbsp miso
soy sauce

Chop the scallions and garlic.

Boil the stock with miso and garlic and simmer the hearts in it until done.

Cook the noodles and rinse them.

Divide the noodles among bowls, top with the sprouts, and pour the soup over the top. Garnish with the onions.