Miso-Peanut Ramen Bowls with Soft-Boiled Egg

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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.

Silky miso broth enriched with creamy peanut butter and topped with soft-boiled eggs and fresh vegetables for a comforting yet vibrant ramen bowl. This Japanese-inspired noodle recipe (vegetarian option), ready in about 30 minutes, pairs ramen noodles, white miso paste, creamy peanut butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 4 Japanese cuisine 450 cal/serving

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Ingredients

4 servings (about 8 oz) ramen noodles
3 tbsp white miso paste
2 tbsp creamy peanut butter
6 cups vegetable broth
3 cloves, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp soy sauce
1 tbsp sesame oil
2 cups baby spinach
1 large, julienned carrot
3 stalks, sliced green onions
4 large eggs
1 tsp (optional) red chili flakes
4 lime wedges
to taste salt

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Instructions

Step 1: Bring 4 large eggs to a boil in a medium saucepan. Lower heat to maintain a gentle boil and cook for exactly 7 minutes for soft-boiled yolks. Transfer eggs to ice bath for 5 minutes, then peel and set aside.
Step 2: In a large pot over medium heat, heat 1 tbsp sesame oil. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1-2 minutes until fragrant.
Step 3: Pour in 6 cups vegetable broth, then whisk in 3 tbsp white miso paste and 2 tbsp creamy peanut butter until smooth and combined. Bring to a gentle simmer.
Step 4: Add 2 tbsp soy sauce and season with salt to taste. Simmer the broth for 5 minutes to develop flavors.
Step 5: Meanwhile, cook 8 oz ramen noodles according to package instructions until just tender, about 3 minutes. Drain and divide noodles into 4 bowls.
Step 6: Divide 2 cups baby spinach and 1 large julienned carrot evenly among bowls. Ladle hot miso-peanut broth over noodles and vegetables.
Step 7: Halve the peeled eggs and place halves atop each bowl. Garnish with 3 sliced green onions, 1 tsp red chili flakes if using, and serve with lime wedges for squeezing.