Japanese Ramen Noodles with Soft-Boiled Egg

Ingredients

• 6 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 inch ginger, sliced
• 2 cloves garlic, minced

• 9 ounces ramen noodles
• 4 pieces eggs, soft-boiled
• 1 cup baby spinach
• 4 ounces mushrooms, sliced
• 2 stalks green onions, chopped
• 1 tablespoon sesame oil
• 2 teaspoons sesame seeds

Method

1. 01
   In a large pot, combine chicken broth, soy sauce, miso paste, ginger, and garlic. Bring to a simmer over medium heat.
2. 02
   Reduce the heat to low and let the broth simmer gently for 15-20 minutes to allow the flavors to meld.
3. 03
   In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
4. 04
   While the noodles are cooking, prepare the soft-boiled eggs. Bring a pot of water to a boil, gently add the eggs, and cook for 6-7 minutes. Remove and place them in an ice bath to cool.
5. 05
   Peel the cooled eggs carefully and set aside.
6. 06
   Add sliced mushrooms to the broth and cook for 5 minutes until tender.
7. 07
   Divide the cooked noodles among four bowls. Ladle the hot broth and mushrooms over the noodles.
8. 08
   Top each bowl with baby spinach, a soft-boiled egg cut in half, chopped green onions, and sesame seeds.
9. 09
   Drizzle a small amount of sesame oil over each serving and serve hot.