# What You'll Need:
→ Broth
01 - 6 cups low-sodium vegetable broth (substitute chicken broth if not preparing 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
→ 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
# How to Make It:
01 - Bring a medium pot of water to a gentle boil. Using a slotted spoon, lower the eggs into the water and simmer for 7 minutes for runny-yolk softness. Transfer eggs to an ice bath to stop cooking, cool, peel and keep refrigerated until assembly.
02 - In a large pot over medium heat, warm the sesame oil until shimmering. Add grated ginger and minced garlic and sauté 1–2 minutes until fragrant, taking care not to brown the garlic.
03 - Add the sliced mushrooms to the pot and cook 3–4 minutes, stirring occasionally, until they release their moisture and begin to soften.
04 - Pour in the vegetable broth, add soy sauce and mirin, then bring the liquid to a gentle simmer. Reduce heat and simmer uncovered for 10 minutes to develop flavor.
05 - Spoon a ladleful of the hot broth into a small bowl and whisk in the miso paste until smooth. Return the miso slurry to the pot and stir to combine. Add chili paste if using and adjust heat to low—avoid boiling after adding miso to preserve flavor enzymes.
06 - Taste the broth and balance with additional soy sauce or a small pinch of salt as needed. Keep the broth at a gentle simmer while you prepare noodles and toppings.
07 - Cook ramen noodles according to package instructions until just tender (al dente). Drain and briefly rinse under warm water if using fresh noodles to separate strands, then portion into four bowls.
08 - Briefly wilt the baby spinach and warm the corn in the hot broth or a skillet for 30–60 seconds until heated through; set aside with mushrooms for assembly.
09 - Divide the cooked noodles among four bowls. Ladle the hot miso broth and mushrooms over the noodles, then arrange spinach, corn and nori strips decoratively.
10 - Halve the soft‑boiled eggs and place one half in each bowl. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while hot.
