🍃 Seasonal Eats

Description

Rich, comforting miso broth with chewy noodles. This shortcut version uses miso paste for instant flavor. Way better than instant ramen!

Ingredients

• 4 cups chicken broth
• 3 tablespoons miso paste (white or red)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 8 oz fresh ramen noodles (or 2 packs instant)
• 2 soft-boiled eggs
• 1 cup baby spinach or bok choy
• 2 green onions, sliced
• Nori sheets
• Corn kernels (optional)
• Sesame seeds

Instructions

1. Soft-boil eggs: Boil water, add eggs, cook 6.5 minutes. Transfer to ice bath. Peel and halve.
2. Make broth: Heat chicken broth in a pot. Add garlic and ginger, simmer for 5 minutes.
3. Whisk in miso paste until fully dissolved. Add soy sauce and sesame oil.
4. Cook noodles according to package (usually 3-4 minutes). Drain.
5. Add spinach to hot broth - it will wilt quickly.
6. Assemble bowls: noodles, hot broth with spinach, soft-boiled egg halves, green onions.
7. Top with nori, corn, and sesame seeds.