# 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 fresh or dried ramen noodles (about 12 ounces total)
→ 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 - Fill a medium saucepan with enough water to cover eggs by an inch and bring to a gentle boil. Lower four eggs into the water using a slotted spoon and simmer for 7 minutes for jammy yolks. Transfer eggs to an ice bath, cool completely, peel, and set aside.
02 - Place a large pot over medium heat and add 1 tablespoon sesame oil. Once shimmering, add grated ginger and minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Add the sliced mushrooms to the pot and cook for 3 to 4 minutes, stirring occasionally, until they release their juices and begin to soften.
04 - Pour in 6 cups vegetable broth, 2 tablespoons soy sauce and 1 tablespoon mirin (if using). Bring to a gentle simmer and cook for 10 minutes to meld flavors.
05 - Ladle about 1/2 cup hot broth into a small bowl, whisk in 3 tablespoons miso paste until smooth, then stir the miso slurry back into the pot. Add 1 teaspoon chili paste if you prefer heat.
06 - Taste the broth and adjust with additional soy sauce, miso or a pinch of salt as needed to achieve a balanced savory profile.
07 - Meanwhile, cook the ramen noodles according to package instructions until al dente. Drain well and keep warm.
08 - Divide the cooked noodles among four bowls. Ladle hot miso broth and mushrooms over the noodles to cover.
09 - Top each bowl with halved soft-boiled egg, a handful of baby spinach, corn kernels, sliced green onions, nori strips and a sprinkle of toasted sesame seeds.
10 - Serve the bowls hot, letting each diner stir the toppings into the broth before eating.
