Rich miso broth, springy noodles, mushrooms and soft-boiled egg for a comforting, savory bowl.
# What You'll Need:
→ Broth
01 - 6 cups low-sodium vegetable broth (substitute chicken broth for non-vegetarian option)
02 - 3 tablespoons white miso paste
03 - 2 tablespoons soy sauce
04 - 1 tablespoon toasted sesame oil
05 - 1 tablespoon freshly grated ginger
06 - 3 garlic cloves, minced
07 - 1 tablespoon mirin (optional)
08 - 1 teaspoon chili paste (optional; adjust to taste)
→ Noodles
09 - 4 servings fresh or dried ramen noodles
→ Toppings
10 - 4 large eggs
11 - 2 cups sliced shiitake or cremini mushrooms
12 - 1 cup baby spinach, washed
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 saucepan of water to a gentle boil, lower eggs carefully with a spoon and simmer for 7 minutes for jammy yolks; transfer to an ice bath, cool, peel and set aside.
02 - Heat the sesame oil in a large pot over medium heat, add grated ginger and minced garlic and sauté for 1–2 minutes until fragrant but not browned.
03 - Add the sliced mushrooms to the pot and cook for 3–4 minutes until they release moisture and soften.
04 - Pour in the vegetable broth, add soy sauce and mirin, bring to a gentle simmer and cook for 10 minutes to develop flavor.
05 - Whisk the miso paste with a ladleful of hot broth in a small bowl until smooth, then stir the mixture back into the pot; add chili paste if using.
06 - Taste the broth and adjust seasoning with additional soy sauce, miso, or salt as needed for balance.
07 - Meanwhile, cook the ramen noodles according to package instructions until just tender, drain and divide among serving bowls.
08 - Briefly blanch the spinach and warm the corn in the hot broth or in a separate pan so they remain bright and tender.
09 - Ladle the hot miso broth over the noodles, arrange mushrooms, spinach, corn and halved soft-boiled eggs atop each portion.
10 - Scatter green onions, nori strips and toasted sesame seeds over each bowl and serve immediately while hot.
