Japanese · dinner
Miso Ramen with Soft Eggs
A Japanese-leaning soup that comes together in 20 minutes with fresh ramen noodles and pantry miso.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $9
Ingredients
For 2 servings
Produce
- fresh ramen noodles2 package
- baby spinach4 oz
- scallion1 bunch
Sauces & condiments
- white miso paste3 tbsp
- toasted sesame oil2 tsp
Cans & jars
- vegetable broth4 cup
Dairy & eggs
- egg4 piece
Frozen
- corn kernels1 cup
Method
- 1
Boil eggs in simmering water for 6.5 minutes, then chill in cold water and peel.
- 2
Heat broth in a pot over medium until steaming, about 5 minutes.
- 3
Whisk miso with a ladle of hot broth, then stir back into the pot. Do not boil.
- 4
Cook ramen in a separate pot of boiling water per package, about 3 minutes, and drain.
- 5
Add corn and spinach to the broth for 1 minute until wilted.
- 6
Divide noodles and broth into bowls, top with halved eggs, sliced scallion and sesame oil.
Kitchen note
Save the leftover spinach and scallions for the tacos and rice bowls later this week.Approximate per serving: 560 calories, 24g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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