Ginger Miso Ramen with Baby Spinach and Soft-Boiled Egg

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A soothing bowl of homemade ramen featuring a fragrant ginger miso broth, tender noodles, fresh spinach, and a perfectly soft-boiled egg. This japanese-inspired cocktails & beverages ready in about 35 minutes pairs dried ramen noodles, vegetable broth, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (10 ratings) Prep: 15 min Cook: 20 min Serves 2 Japanese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 5 cups vegetable broth to a gentle simmer in a large pot over medium heat. Whisk in 3 tbsp white miso paste, 1 tbsp finely grated fresh ginger, 2 minced garlic cloves, and 2 tbsp soy sauce. Simmer for 10 minutes to develop flavors.
  2. Step 2: Meanwhile, bring a small pot of water to a boil. Carefully add 2 large eggs and boil for exactly 7 minutes for soft-boiled yolks. Transfer eggs to an ice bath and peel once cool.
  3. Step 3: In a separate pot, cook 4 oz dried ramen noodles according to package instructions (usually 3-4 minutes). Drain and divide noodles between two bowls.
  4. Step 4: Stir 1 tsp sesame oil into the broth. Add 3 cups baby spinach to the broth and cook for 1-2 minutes until wilted.
  5. Step 5: Ladle the hot broth and spinach over the noodles. Halve the soft-boiled eggs and place on top. Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Ginger Miso Ramen with Baby Spinach and Soft-Boiled Egg take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger Miso Ramen with Baby Spinach and Soft-Boiled Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried ramen noodles from drying out.

Can I substitute ingredients in Ginger Miso Ramen with Baby Spinach and Soft-Boiled Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger Miso Ramen with Baby Spinach and Soft-Boiled Egg for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger Miso Ramen with Baby Spinach and Soft-Boiled Egg?

Japanese cocktails & beverages like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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