Ingredients:

  • 2 cups low-sodium chicken or vegetable broth
  • 1 ramen flavor packet (used as foundation)
  • 1 tbsp white or red miso paste
  • 1 tsp soy sauce or tamari
  • 1 tsp freshly grated ginger
  • 2 cloves minced garlic
  • 1 pack (85g) instant ramen noodles
  • 1 cup shredded carrots
  • 1 cup baby spinach or bok choy
  • 1/2 cup sliced shiitake mushrooms
  • 1 large egg
  • 1 tsp toasted sesame oil
  • 1 stalk sliced green onion
  • 1 tsp sesame seeds

Instructions:

  1. Heat the toasted sesame oil in a medium saucepan over medium heat. Add the minced garlic, grated ginger, and sliced shiitake mushrooms. Sauté for 2-3 minutes until mushrooms are softened and garlic is fragrant.
  2. Pour in the low-sodium broth and soy sauce, bringing the mixture to a gentle simmer. In a small separate bowl, whisk a tablespoon of the warm broth into the miso paste until smooth, then stir the mixture back into the saucepan.
  3. Add the ramen noodles and shredded carrots to the simmering broth. Cook for 2-3 minutes. During the final 60 seconds, stir in the baby spinach or bok choy until just wilted.
  4. Crack the egg directly into the simmering broth on top of the noodles. Cover the pot with a lid for 2 minutes, or until the egg white is set but the yolk remains jammy.
  5. Remove from heat and garnish with sliced green onion and sesame seeds.