Japanese Miso Ramen with Soft-Boiled Eggs

Ingredients

Instructions

1. 1 Bring a large pot of water to a boil. Carefully add eggs and boil for exactly 6 1/2 minutes. Remove eggs and place them in an ice bath to cool.
2. 2 In a separate pot, bring the chicken or vegetable broth to a simmer over medium heat.
3. 3 Whisk in the miso paste, soy sauce, and sesame oil until well combined. Taste and adjust seasoning if necessary.
4. 4 Add the sliced shiitake mushrooms to the broth and simmer for 5 minutes.
5. 5 Cook the ramen noodles according to package instructions, then drain and divide them into serving bowls.
6. 6 Add the cooked corn and fresh spinach to the simmering broth and cook for an additional 2 minutes.
7. 7 Carefully peel the soft-boiled eggs and slice them in half.
8. 8 Ladle the hot miso broth over the noodles. Top each bowl with two egg halves, green onions, sesame seeds, and a drizzle of chili oil.
9. 9 Serve immediately and enjoy your comforting bowl of Japanese miso ramen.