Miso Ramen With Egg Recipe

Infuse stock

In a large pot, combine 6 cups chicken or vegetable stock and 1 cup water. Add sliced ginger, smashed garlic, dried shiitake mushrooms, and optional bonito flakes. Bring to a gentle simmer over medium heat.

Simmer

Reduce heat to low and simmer gently, uncovered, for 20 minutes to extract flavor from the ginger, garlic and mushrooms.

Strain and season

Remove from heat. Strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing on solids to extract liquid. Return strained broth to the pot over very low heat. Whisk in 3 tablespoons white miso paste (dissolve miso first by scooping a small ladle of hot broth into a bowl, whisking miso until smooth, then stirring back into the pot), 2 tablespoons soy sauce, 1 tablespoon mirin and 1 teaspoon sesame oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm on the lowest heat—do not boil after adding miso to preserve flavor and probiotics.

Prepare soft-boiled eggs

Bring a small pot of water to a rolling boil. Gently lower 2 large eggs into the boiling water using a spoon. Boil for 6 minutes for jammy soft centers. Meanwhile, prepare an ice bath (large bowl with ice and water) and add 1 teaspoon rice vinegar to the ice bath to help preserve egg whites. When 6 minutes are up, transfer eggs to the ice bath and cool for at least 5 minutes. Peel eggs gently and set aside.

Cook noodles

Bring the strained miso broth to a gentle simmer (or use a separate pot of boiling water if you prefer). Cook 4 oz fresh or dried ramen noodles according to package instructions—usually 2–3 minutes for fresh, 3–5 minutes for dried—until just al dente. If you boiled noodles in separate water, drain and briefly rinse under hot water to remove excess starch; if cooked directly in broth, remove with tongs when done.

Wilt greens and warm corn: If using spinach or bok choy, add 2 cups to the hot broth or sautée quickly in a small pan with a teaspoon of sesame oil until wilted (1–2 minutes). If using corn, warm 1/2 cup corn kernels in the broth or briefly in a skillet.

Assemble bowls: Divide cooked noodles between 2 bowls. Ladle hot miso broth over the noodles, making sure to include mushrooms/infusion flavors if desired. Halve the peeled soft-boiled eggs and place one half (or both depending on preference) atop each bowl.

Garnish: Top each bowl with sliced green onions, strips of nori sheet, a sprinkle of toasted sesame seeds, and a drizzle of chili oil if using. Taste the broth and adjust seasoning with a little extra soy sauce or salt if needed.

Serve immediately: Serve ramen hot. Encourage eating right away to enjoy noodles at their best texture and the creamy egg yolk.