Miso Ramen with Soft-Boiled Egg

A quick weeknight ramen built on doctored store-bought broth and a proper miso tare — the soft-boiled egg's jammy yolk is what ties the whole bowl together.

Instructions

1. 1

   Soft-boil the eggs: bring a small pot of water to a boil. Gently lower in the eggs and cook for exactly 6 1/2 to 7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop the cooking, then peel carefully once cool. Set aside.

2. 2

   Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook, stirring, for 30–60 seconds until fragrant but not browned.

3. 3

   Add the miso paste and soy sauce directly to the oil and whisk or mash with a spoon for about 1 minute to dissolve the miso into the fat before adding liquid — this prevents the miso from clumping in the broth.

4. 4

   Pour in the chicken broth, water, and mirin, whisking to fully dissolve the miso.

5. 5

   Bring to a gentle simmer (do not boil hard, which can make miso taste harsh and bitter) and add the sliced mushrooms. Simmer 10 minutes.

6. 6

   Meanwhile, cook the ramen noodles in a separate pot of boiling water according to package directions, usually 2–4 minutes for fresh noodles. Drain and divide among 4 serving bowls.

7. 7

   Add the spinach to the simmering broth and cook just until wilted, about 1 minute.

8. 8

   Taste the broth and adjust with a bit more miso or soy sauce if needed.

9. 9

   Ladle the hot broth and mushrooms over the noodles in each bowl.

10. 10

    Halve each soft-boiled egg and place two halves in each bowl. Top with green onions, a sheet of torn nori, and sesame seeds. Serve with chili oil on the side.