Savory miso broth with noodles, mushrooms, spinach and a soft-boiled egg—quick, warming, and ideal for a cozy meal.
# What You'll Need:
→ Broth
01 - 6 cups low-sodium vegetable broth (or chicken broth for non-vegetarian)
02 - 3 tablespoons white miso paste
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon freshly grated ginger
06 - 3 garlic cloves, minced
07 - 1 tablespoon mirin (optional)
08 - 1 teaspoon chili paste (optional)
→ Noodles
09 - 4 servings ramen noodles (fresh or dried), cooked according to package directions
→ Toppings
10 - 4 large eggs
11 - 2 cups shiitake or cremini mushrooms, sliced
12 - 1 cup baby spinach
13 - 1 cup corn kernels (fresh or frozen)
14 - 2 green onions, thinly sliced
15 - 1 sheet nori, cut into strips
16 - 1 tablespoon toasted sesame seeds
# How-To Steps:
01 - Bring a medium pot of water to a gentle boil, lower in the eggs carefully and simmer for 7 minutes for jammy yolks. Transfer immediately to an ice bath, cool, peel and set aside.
02 - Heat sesame oil in a large pot over medium heat, add grated ginger and minced garlic and sauté 1–2 minutes until fragrant but not browned.
03 - Add the sliced mushrooms to the pot and sauté 3–4 minutes until softened and lightly colored.
04 - Pour in the vegetable broth, add soy sauce and mirin if using, bring the mixture to a gentle simmer and cook for 10 minutes to allow flavors to meld.
05 - Whisk miso paste in a small bowl with a ladleful of hot broth until smooth, then stir this back into the pot. Add chili paste if desired.
06 - Taste the broth and adjust seasoning with additional soy sauce, miso or a pinch of salt as needed, keeping balance of umami and saltiness.
07 - Meanwhile, cook the ramen noodles according to package instructions, drain and divide among serving bowls.
08 - Ladle the hot broth and mushrooms over the noodles in each bowl, then add baby spinach and corn so the residual heat wilts the greens.
09 - Halve the soft-boiled eggs and place atop each bowl; garnish with sliced green onions, nori strips and toasted sesame seeds.
10 - Serve the bowls hot, offer extra chili paste or soy sauce at the table for individual seasoning.
