Rich miso broth, noodles, tender mushrooms and a soft-boiled egg for a cozy, satisfying dinner.
# Components:
→ 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)
→ 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 medium pot of water to a gentle boil, lower eggs in carefully and simmer for 7 minutes; transfer to an ice bath, cool, peel and reserve.
02 - Heat sesame oil in a large pot over medium heat, add grated ginger and minced garlic and sauté 1–2 minutes until fragrant.
03 - Add sliced mushrooms to the pot and cook 3–4 minutes until they begin to soften and release their juices.
04 - Pour in the vegetable broth, add soy sauce and mirin, bring to a gentle simmer and cook 10 minutes to meld flavors.
05 - Whisk 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 desired.
06 - Taste the broth and adjust seasoning with additional soy sauce, miso or salt as needed for balanced savory depth.
07 - Meanwhile, cook the ramen noodles according to package instructions, drain and divide among serving bowls.
08 - Ladle the hot miso broth over the noodles, ensuring equal distribution of mushrooms and broth between bowls.
09 - Top each bowl with baby spinach, corn, halved soft-boiled egg, green onions, nori strips and a sprinkle of toasted sesame seeds.
10 - Serve immediately while hot, and offer extra chili paste or soy sauce at the table for finishing.
