Miso Ramen with Soft Boiled Egg

What's in it

14 parts read from its 17 ingredient lines and its title.

Broth base

• Vegetable or mushroom “4 cups vegetable broth”
• Coconut milk “1/4 cup coconut milk (optional, for creamy broth)”

Tare and seasoning

• Soy sauce (shoyu) “1 tablespoon soy sauce”
• Miso “4 tablespoons miso paste, divided”
• Mirin “1 tablespoon mirin”

Aroma oil

• Sesame oil “1 tablespoon toasted sesame oil”

Noodles

• Dried ramen noodles “8 ounces dry ramen noodles”
• Instant noodles “8 ounces dry ramen noodles”

Toppings

• Boiled or soft egg “4 eggs*”
• Scallion or negi “3 green onions”
• Mushrooms (shiitake, enoki, shimeji) “8 ounces baby bella (cremini) mushrooms”
• Spinach “2 cups spinach leaves”
• Cabbage “1 cup Napa cabbage, thinly sliced”
• Sesame seeds “Sesame seeds, for garnish”

Against the usual Miso

It has 2 of the 5 parts of the usual Miso ramen: miso and scallion or negi. Not on it: bean sprouts, sweet corn and butter.

Less usual for the style: coconut milk (in 5% of Miso recipes), mirin (in 23% of Miso recipes) and spinach (in 13% of Miso recipes).

A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion.