Miso-Peanut Ramen Bowl with Soft-Boiled Egg and Greens

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 drafted and published.

A comforting bowl of ramen noodles in a savory miso and peanut broth, topped with a soft-boiled egg and fresh greens. This Japanese-inspired pasta recipe, ready in about 30 minutes, pairs 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 450 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: 15 min Cook: 15 min Serves 2 Japanese cuisine 450 cal/serving

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Ingredients

4 oz ramen noodles
4 cups vegetable broth
3 tbsp white miso paste
2 tbsp natural peanut butter
2 tbsp soy sauce
1 tsp grated ginger
2 cloves, minced garlic cloves
2 cups baby spinach
1 medium, julienned carrot
2 soft-boiled eggs
2 stalks, thinly sliced scallions
1 tsp sesame seeds
to taste, optional sriracha sauce

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Instructions

Step 1: Bring 4 cups vegetable broth to a simmer in a medium saucepan over medium heat. Whisk in 3 tbsp white miso paste, 2 tbsp natural peanut butter, 2 tbsp soy sauce, 1 tsp grated ginger, and 2 minced garlic cloves until smooth and heated through but not boiling.
Step 2: Meanwhile, bring a small pot of water to boil and gently add 2 eggs. Boil for exactly 7 minutes for soft yolks, then transfer to ice water to cool before peeling.
Step 3: Add 4 oz ramen noodles to the simmering broth and cook for 3-4 minutes until just tender.
Step 4: Stir in 2 cups baby spinach and 1 medium julienned carrot, cooking for 1 more minute until greens are wilted.
Step 5: Divide the broth, noodles, and vegetables between two bowls. Peel and halve the soft-boiled eggs and place on top.
Step 6: Garnish each bowl with 2 sliced scallions, 1 tsp sesame seeds, and drizzle with sriracha sauce if desired for heat.