Place maitake mushrooms on a baking tray and drizzle with olive oil.
Place in a preheated oven at 425 and cook until edges are crispy and you can smell the woodsy scent of the mushroom.
Remove from oven and tent with foil to keep warm.
While maitake is roasting, cook noodles as directed on the packaging, remember to add a little salt to the hot water when cooking, so that the noodles are a little seasoned.
Once the noodles and cooked, drain and rinse with cold water and set aside.
Heat oil in stock pot on high heat, then add onion and carrot and allow to cook for approx. 10 minutes. Avoid browning, you just want them to sweat and release flavors. Lower heat if necessary.
Add stock, rice vinegar, soy sauce or tamari.
Raise heat to high if necessary and mix thoroughly.
Allow liquid to bubble, then lower heat to simmer and cover.
Allow ingredients to cook until carrots become soft - approx. 30 mins.
Strain soup using a sieve or colander, and discard onions and carrots.
Return soup base to pot and set aside to cook eggs.
Place eggs in pan and cover with cold water, and then place on high heat.
Cook eggs for 6 mins - no more! Discard hot water and rinse with cold immediately.
Return soup base to medium heat, then add carrot strips and allow to soften - approx. 3 mins.
Add noodles and stir to warm through a little.
Divide mushrooms into two portions and place each portion in the middle of each bowl.
Carefully pour soup base on top and then divide carrots and noodles, placing them around the mushrooms.
Peel eggs, and cut in half and carefully balance egg halves on top of carrots and noodles.
Sprinkle with scallions and serve immediately.
Notes
I used a julienne peeler to create the thin strips of carrot.