Umami Egg Ramen Bowls

Quick and comforting ramen bowls with a savory miso-ginger broth, tender ramen noodles, crisp vegetables, and jammy soft-boiled eggs.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $2.05/serving

Dietary

• Dairy-Free
• Nut-Free
• Pescatarian
• Vegetarian

Tags

• comfort food
• healthy
• quick
• savory

Ingredients

• 4 cup vegetable broth
• 2 tablespoon white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 4 ounce ramen noodles (quick cook type)
• 1 cup cremini mushrooms (sliced)
• 2 cup fresh spinach
• 4 eggs
• 2 tablespoon scallions (chopped, for garnish)
• 1 teaspoon black sesame seeds (for garnish)

Instructions

1. Bring a medium saucepan of water to a boil. Gently add the large eggs and cook for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop cooking. Once cool, peel and halve.
2. In a large pot, combine vegetable broth, white miso paste, soy sauce, grated fresh ginger, and minced garlic. Bring to a simmer over medium heat, whisking until miso is fully dissolved. Do not boil vigorously.
3. Add the ramen noodles and sliced cremini mushrooms to the simmering broth. Cook for 2-3 minutes, or according to package directions for the noodles.
4. Stir in the fresh spinach and cook until just wilted, about 30 seconds.
5. Divide the ramen, vegetables, and broth among four bowls. Top each with two halved soft-boiled eggs, chopped scallions, and black sesame seeds, if desired. Serve immediately.

Notes

For richer flavor, you can sauté the mushrooms with a touch of sesame oil before adding them to the broth. Ensure the miso paste is fully dissolved by whisking it into a small amount of warm broth first.

Nutrition (per serving)

• Calories: 280
• Protein: 19.8 g
• Carbohydrates: 31.5 g
• Fat: 9.5 g
• Fiber: 4.1 g
• Sodium: 1200 mg
• Saturated Fat: 2.5 g
• Sugar: 5.1 g
• Cholesterol: 185 mg