Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 cup sliced mushrooms shiitake or cremini
- 4 cups low-sodium chicken or vegetable broth
- 3 1/2 tablespoons white miso paste
- 1 teaspoon soy sauce
- 1 1/2 tablespoons mirin optional
- 1 tablespoon chili paste optional
- 2 servings ramen noodles dry or fresh
- 2 cups baby spinach or bok choy
- 1/2 cup corn kernels frozen or canned
- 2 green onions sliced
- 2 soft-boiled eggs halved (optional)
- Sesame seeds for garnish optional
- Nori sheets for garnish optional
- Chili oil for serving optional
Instructions
- In a large pot over medium heat, heat the sesame oil. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Place the sliced mushrooms in the pot and sauté for 3-4 minutes until they’re tender.
- Pour in the low-sodium broth and bring to a simmer. Stir in the miso paste until fully dissolved.
- Add soy sauce, mirin (if using), and chili paste (if using). Simmer for 5 minutes.
- Cook ramen noodles per package instructions while broth simmers, then drain.
- Add the baby spinach or bok choy and corn kernels to the broth. Cook for 2-3 minutes until the greens are wilted.
- Divide the cooked noodles between serving bowls. Ladle the hot broth and vegetables over the noodles.
- Top each bowl with sliced green onions, soft-boiled egg halves (if using), and garnish with sesame seeds, nori sheets, and chili oil if desired. Serve hot.