Name: Miso Ramen with Soft-Boiled Egg
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 packs ramen noodles; 3 tbsp miso paste; 6 cups chicken broth; 2 pieces soft-boiled eggs; 3 pieces green onions; 2 cups spinach; 1 cup tofu; 1 cup sliced mushrooms; 1 tbsp soy sauce; 1 tbsp sesame oil

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
ramen noodles	2 packs	5	0g	1g	0g
miso paste	3 tbsp	51	3g	7g	2g
chicken broth	6 cups	43	5g	3g	2g
soft-boiled eggs	2 pieces	2	0g	0g	0g
green onions	3 pieces	1	0g	0g	0g
spinach	2 cups	7	1g	1g	0g
tofu	1 cup	104	11g	3g	5g
sliced mushrooms	1 cup	11	2g	2g	0g
soy sauce	1 tbsp	6	1g	1g	0g
sesame oil	1 tbsp	62	0g	0g	7g

Ingredients (10)

Directions

Step 1
In a pot, bring chicken broth to a simmer.
Step 2
Add miso paste and stir until dissolved.
Step 3
Cook ramen noodles according to packet instructions, then drain.
Step 4
Add spinach, sliced mushrooms, and tofu to the broth; simmer for 3-5 minutes until vegetables are tender.
Step 5
In a separate pot, boil eggs for 6 minutes then cool and peel.
Step 6
Divide ramen noodles into bowls, ladle broth and veggies over the noodles.
Step 7
Slice soft-boiled eggs in half and place on top of ramen.
Step 8
Garnish with sliced green onions and a drizzle of sesame oil.