Japanese-inspired Superfood Ginger Miso Soup

1 To Make the Mushrooms: Squeeze any excess water from the soaked mushrooms, then chop. Chop the fresh mushrooms, as well. 2 Add the olive oil to a skillet over medium high heat. 3 Add the mushrooms and garlic to saute 3-4 minutes, then stir in the honey and soy sauce. Cook until caramelized, about 1 more minute. 4 To Make the Broth: Remove the mushrooms from the skillet, then add the 1 tbsp remaining olive oil. 5 Add the garlic to saute 1-2 minutes, then add the miso, soy sauce, grated ginger, and 1 cup of the broth. Let the pan deglaze for 1 minute. 6 Add the remaining broth and coconut milk. Season with salt and black pepper to taste. 7 Enjoy warm with the cooked udon noodles, caramelized mushrooms, scallions, and eggs!