# Ingredient List:
→ Broth
01 - 6 cups low-sodium vegetable broth (or 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 ramen noodles (fresh or dried)
→ Toppings
10 - 4 large eggs
11 - 2 cups sliced shiitake or cremini mushrooms
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
# How-To Steps:
01 - Bring a pot of water to a gentle boil, lower eggs carefully and simmer for 7 minutes for soft-boiled yolks; transfer to ice water to stop cooking, peel and set aside.
02 - Heat sesame oil in a large pot over medium heat, add grated ginger and minced garlic and sauté 1–2 minutes until fragrant.
03 - Add sliced mushrooms to the pot and cook 3–4 minutes, stirring occasionally, until softened and beginning to brown.
04 - Pour in the vegetable broth, add soy sauce and mirin, bring to a gentle simmer and cook 10 minutes to develop flavor.
05 - Whisk miso paste in a small bowl with a ladleful of hot broth until smooth, return the mixture to the pot and stir in; add chili paste if using.
06 - Taste the broth and adjust seasoning with additional soy sauce, miso or a pinch of salt as needed.
07 - Meanwhile, cook ramen noodles according to package instructions, drain and keep warm.
08 - Divide cooked noodles among four bowls and ladle the hot miso broth over the noodles.
09 - Top each bowl with mushrooms, a handful of spinach, corn, halved soft-boiled egg, green onions, nori strips and a sprinkle of toasted sesame seeds.
10 - Serve immediately while hot so noodles remain springy and toppings retain texture.
