# What You'll Need:
→ Broth
01 - 6 cups low-sodium vegetable broth (substitute chicken broth for non-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
# Directions:
01 - Bring a pot of water to a gentle boil, lower in eggs with a spoon, and simmer 7 minutes for jammy yolks; transfer to an ice bath, cool, peel, and reserve.
02 - Warm sesame oil in a large pot over medium heat, add grated ginger and minced garlic, and sauté 1–2 minutes until aromatic.
03 - Add sliced mushrooms and cook 3–4 minutes, stirring occasionally, until they begin to soften and release liquid.
04 - Pour in vegetable broth, soy sauce, and mirin (if using); bring to a gentle simmer and cook 10 minutes to meld flavors.
05 - Ladle a small amount of hot broth into a bowl, whisk in the white miso paste until smooth, then stir the mixture back into the pot; add chili paste if desired.
06 - Taste the broth and adjust seasoning with additional soy sauce or a pinch of salt to achieve balanced savory depth.
07 - Prepare ramen noodles according to the package directions in a separate pot, drain, and divide among serving bowls.
08 - Return broth to a gentle simmer if necessary and briefly wilt the baby spinach in the hot broth for 30–60 seconds.
09 - Ladle hot miso broth over the noodles, arrange mushrooms, corn, wilted spinach, halved soft‑boiled egg, green onions, nori strips, and sprinkle with toasted sesame seeds.
10 - Serve the bowls hot, offering additional chili paste or soy sauce at the table for individual adjustment.
