Broth: 4 cups chicken broth (or vegetable broth) 2 cups water 1 tablespoon soy sauce 1 tablespoon miso paste 1 tablespoon sesame oil 2 cloves garlic (minced) 1-inch piece of ginger (grated) 1 tablespoon mirin (optional) Noodles and Toppings: 2 packages of ramen noodles (discard seasoning packets) 2 large eggs 1 cup sliced mushrooms (shiitake or button) 1 cup baby spinach 1 carrot (julienned) 2 green onions (sliced) 1 sheet nori (cut into strips) Sesame seeds (for garnish)
how to cook step by step
Prepare the Broth:
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sautรฉ until fragrant (about 1-2 minutes).
Add the chicken broth, water, soy sauce, miso paste, and mirin (if using). Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
Cook the Noodles:
While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
Prepare the Toppings:
Soft-boil the eggs by placing them in a pot of boiling water for 6-7 minutes. Remove and place in an ice bath to cool, then peel and halve.
Sautรฉ the mushrooms in a little sesame oil until tender.
Prepare the other toppings (spinach, carrot, green onions, nori).
Assemble the Ramen:
Divide the cooked noodles into bowls.
Pour the hot broth over the noodles.
Top with sautรฉed mushrooms, baby spinach, julienned carrot, green onions, nori strips, and halved soft-boiled eggs.
