# What You'll Need:
→ Broth
01 - 6 cups low-sodium vegetable broth (substitute chicken broth for non-vegetarian)
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)
→ Noodles
09 - 4 portions fresh or dried ramen noodles
→ Toppings
10 - 4 large eggs
11 - 2 cups sliced shiitake or cremini mushrooms
12 - 1 cup baby spinach
13 - 1 cup corn kernels (fresh or frozen)
14 - 2 green onions, thinly sliced
15 - 1 sheet nori, sliced into strips
16 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Bring a medium pot of water to a gentle boil, lower 4 eggs in with a slotted spoon, and simmer for 7 minutes for jammy yolks. Transfer eggs immediately to an ice bath, cool completely, peel, and set aside halved at serving.
02 - Heat 1 tablespoon toasted sesame oil in a large pot over medium heat, add 1 tablespoon grated ginger and 3 minced garlic cloves, and sauté 1–2 minutes until fragrant.
03 - Add 2 cups sliced mushrooms to the pot and cook 3–4 minutes until they release moisture and begin to soften.
04 - Pour in 6 cups low-sodium vegetable broth, stir in 2 tablespoons soy sauce and 1 tablespoon mirin if using, bring to a gentle simmer, and cook 8–10 minutes to develop flavor.
05 - Ladle approximately 1/2 cup hot broth into a small bowl, whisk in 3 tablespoons white miso paste until smooth, then stir the miso slurry back into the pot; add 1 teaspoon chili paste if desired.
06 - Taste the broth and adjust with additional soy sauce, miso, or a pinch of salt to balance savory and salty notes.
07 - Meanwhile, cook ramen noodles according to package directions until al dente, drain well and divide among 4 serving bowls.
08 - Ladle hot miso broth over the noodles, then top each bowl with sautéed mushrooms, 1/4 cup corn, 1/4 cup baby spinach, halved soft-boiled egg, sliced green onions, nori strips, and a sprinkle of toasted sesame seeds.
09 - Serve each bowl hot, advising diners to stir toppings into the broth and enjoy promptly for best texture.
