Homemade Japanese Miso Ramen with Soft-Boiled Egg and Scallions

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting bowl of rich miso ramen broth loaded with tender noodles, soft-boiled egg, and fresh scallions for an authentic Japanese experience. This Japanese-inspired soup recipe, ready in about 25 minutes, pairs dried ramen noodles, white miso paste, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 460 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz dried ramen noodles
3 tbsp white miso paste
4 cups chicken broth
1 tbsp soy sauce
1 tsp sesame oil
2 halves soft-boiled eggs
3 stalks, thinly sliced scallions
1 tsp, grated fresh ginger
1 clove, minced garlic clove
4, sliced shiitake mushrooms
1 tsp toasted sesame seeds

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring 4 cups chicken broth to a simmer in a medium pot over medium heat. Whisk in 3 tbsp white miso paste, 1 tbsp soy sauce, 1 tsp grated fresh ginger, and 1 minced garlic clove. Simmer gently for 5 minutes.
Step 2: Meanwhile, bring a separate pot of water to a boil and cook 8 oz dried ramen noodles for 3 minutes until tender but firm. Drain and set aside.
Step 3: In a small skillet, heat 1 tsp sesame oil over medium heat and sauté 4 sliced shiitake mushrooms for 3-4 minutes until tender.
Step 4: Divide the cooked noodles between two bowls. Ladle the hot miso broth over the noodles, then top each bowl with sautéed mushrooms, 1 soft-boiled egg half, 1 1/2 sliced scallions, and sprinkle with 1/2 tsp toasted sesame seeds.
Step 5: Serve immediately and enjoy the layers of umami flavor.