Japanese Miso Ramen with Soft-Boiled Eggs

Ingredients

• 8 cups chicken or vegetable broth
• 4 tablespoons miso paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 pound ramen noodles
• 2 cups shiitake mushrooms, sliced
• 1 cup corn kernels, cooked
• 2 cups spinach, fresh

• 4 large eggs

• 2 tablespoons green onions, sliced
• 1 tablespoon toasted sesame seeds
• 1 teaspoon chili oil

Method

1. 01
   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. 02
   In a separate pot, bring the chicken or vegetable broth to a simmer over medium heat.
3. 03
   Whisk in the miso paste, soy sauce, and sesame oil until well combined. Taste and adjust seasoning if necessary.
4. 04
   Add the sliced shiitake mushrooms to the broth and simmer for 5 minutes.
5. 05
   Cook the ramen noodles according to package instructions, then drain and divide them into serving bowls.
6. 06
   Add the cooked corn and fresh spinach to the simmering broth and cook for an additional 2 minutes.
7. 07
   Carefully peel the soft-boiled eggs and slice them in half.
8. 08
   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. 09
   Serve immediately and enjoy your comforting bowl of Japanese miso ramen.