Ingredients
– 4 cups chicken or vegetable broth
– 2 tablespoons miso paste
– 2 teaspoons soy sauce
– 1 tablespoon sesame oil
– 2 packs ramen noodles
– 1 cup baby spinach
– 2 green onions, sliced
– 2 eggs
– 1 cup corn kernels
– Nori sheets for serving
Method
1. Start by boiling water in a pot. Once boiling, gently lower in the eggs. Boil for about 6 to 7 minutes, then remove and cool them in ice water.
2. In another pot, heat the sesame oil over medium heat. Pour in the broth, then stir in the miso paste and soy sauce until well combined.
3. Bring the broth mixture to a simmer. Add the ramen noodles to the pot and cook according to package instructions, usually about 4 to 5 minutes.
4. While the ramen cooks, peel the eggs and slice them in half. When noodles are done, add spinach and corn. Stir for a minute until spinach wilts.
5. Serve the ramen hot in bowls. Top with sliced green onions and a halved egg. Add nori sheets as a garnish.
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