Pour cooking fat into small stock pot or in the instant pot on saute mode, medium heat. Add garlic and ginger.
Add in shrimp after the garlic and ginger, stirring to coat them in the flavorful ginger and garlic. Add in tamari and fish sauce.
Add in broth, water, and salt and increase heat to medium-high until broth starts to simmer, then lower it to medium-low and keep it at a simmer. As the broth heats, rinse and then slice mushrooms. Add mushrooms to simmering broth.
In a separate saucepan, bring about 6 cups of water to a boil for the soft-boiled eggs. Once boiling, gently add eggs, and boil for 6 minutes. Remove with a slotted spoon and plunge into cold water until the rest of the soup is ready.
As the eggs boil and soup simmers, rinse miracle noodles in cold water. Use scissors to cut noodles to desired length. Once well rinsed and cut, add to simmering soup and simmer for at least 10 minutes.
To serve, use tongs to place miracle noodles in a bowl, then top with broth by ladling it over the noodles. Peel and slice an egg in half and place that in the bowl. Add sea weed strips, green onions, and shaved carrots as desired. Top with sesame oil and/or additional tamari to taste. Enjoy!
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com