Miso broth with springy noodles, mushrooms, spinach, corn and a soft-boiled egg—cozy, savory bowl.
# 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, for heat)
→ Noodles
09 - 4 servings fresh or dried ramen noodles
→ 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
# Directions:
01 - Bring a pot of water to a gentle boil. Lower eggs in carefully and simmer for 7 minutes for soft-boiled yolks. Remove, cool under cold water, peel, and set aside.
02 - In a large pot, heat sesame oil over medium heat. Add ginger and garlic, sauté for 1-2 minutes until fragrant.
03 - Add mushrooms and cook for 3-4 minutes until softened.
04 - Pour in the vegetable broth, soy sauce, and mirin. Bring to a gentle simmer for 10 minutes.
05 - In a small bowl, whisk miso paste with a ladleful of hot broth until smooth. Stir the mixture back into the pot. Add chili paste if using.
06 - Taste and adjust seasoning (soy sauce, miso, or salt as needed).
07 - Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
08 - To assemble, divide noodles among four bowls. Ladle hot miso broth over the noodles.
09 - Top each bowl with mushrooms, spinach, corn, halved soft-boiled egg, green onions, nori strips, and sesame seeds.
10 - Serve immediately.
