fine dining experience

Miso Mushroom Ramen With Jammy Eggs

This vegetarian take on ramen makes for an umami-rich bowl of comfort.

Ingredients

  • 4 large eggs

  • 4 tablespoons canola oil, divided

  • 3 8-oz.pkg. sliced cremini mushrooms

  • ½ teaspoon kosher salt

  • 5 ounces fresh baby spinach

  • 1 2-in. piece fresh ginger, peeled and grated

  • 4 cloves garlic, grated (2 tsp.)

  • 6 cups mushroom broth or lower-sodium vegetable broth

  • ¼ cup white miso

  • 6 to 7 oz. instant ramen noodles (from 2 [3-to-3 1/2-oz.] pkg., seasoning packets discarded)

  • 1 tablespoon toasted sesame oil

  • Chili crisp and/or toasted sesame seeds, for topping (optional)

Directions

  1. Bring a medium pot of water to a boil. Fill a large bowl with ice water. Lower eggs into boiling water; boil for 7 minutes. Transfer eggs to ice water for 5 minutes. Reserve water in pot.

  2. Meanwhile, heat 3 tablespoons canola oil in a large pan over medium-high. Add mushrooms and salt; cook, stirring often, until liquid is evaporated and mushrooms are browned, about 12 minutes. Transfer to a plate.

  3. Add 1 1/2 teaspoons canola oil to pan. Add spinach; cook, stirring, until slightly wilted, about 1 minute. Transfer to a plate. Add ginger, garlic, and remaining 1 1/2 teaspoons canola oil to pan; cook, stirring, until fragrant, about 1 minute. Whisk in broth and miso. Bring to a boil. Reduce heat to medium; simmer, undisturbed, for 5 minutes.

  4. Meanwhile, return pot of water to a boil. Add noodles; cook until tender, about 2 minutes. Drain. Divide noodles among 4 bowls.

  5. Peel eggs and cut in half lengthwise. Divide broth among bowls. Top with mushrooms, spinach, and egg halves. Drizzle each bowl with 3/4 teaspoon sesame oil. Top with chili crisp and/or toasted sesame seeds, if desired.